You’ll Need
2 large pork shoulder or loin steaks
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
½ tsp chilli flakes
For The Honey Mustard Glaze
2 tbsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp honey
1 tbsp smoky BBQ sauce
1 tsp Worcestershire sauce
1 tsp apple cider vinegar
Optional But Dangerous
Corn on the cob
Skin-on wedges
Coleslaw
Pickles
Method
Preheat your air fryer to 190°C.
Pat the pork steaks dry with kitchen paper.
Rub both sides with the olive oil.
Mix together the smoked paprika, garlic powder, onion powder, sea salt, black pepper, and chilli flakes, then
coat the pork generously.
Place the pork steaks into the air fryer basket in a single layer.
Cook for 8 minutes.
Turn the steaks over and cook for another 6–8 minutes until almost cooked through.
Meanwhile, whisk together the wholegrain mustard, Dijon mustard, honey, BBQ sauce, Worcestershire sauce,
and apple cider vinegar until smooth.
Brush the pork steaks generously with the honey mustard glaze.
Return to the air fryer for a final 3–4 minutes until the glaze becomes dark, glossy, and lightly caramelised
around the edges.
Allow the pork to rest for 3 minutes before serving.
Serve with corn on the cob, wedges, coleslaw, and any remaining glaze spooned over the top.