Fried pork steak in spicy marinade Rhubarb-Mango Chutney

01. June 2015

Duromatic: For 4 persons

Preparation time for pork steak: 15 minutes and leave to marinate over night
Cooking time for pork steak: approx. 15 minutes
Preparation time for chutney: 40 minutes and allow to marinate for 1 hour
Cooking time for chutney: approx. 30 minutes
Sterilisation time: approx. 20 minutes


  • 4 pork loin steaks at 180 g each

Ingredients / Marinade

  • 30 g sunflower oil
  • 1 g paprika, noble sweet
  • ¼ tsp rosemary, chopped finely
  • ½ tsp sambal oelek
  • Freshly ground black pepper

Preparatory work

  • Mix all ingredients and marinate the pork steaks overnight.


Heat the oil in the frying pan, fry the pork steak on both sides until golden brown, turning occasionally, and season with salt and freshly ground pepper.

Ingredients / Rhubarb-Mango Chutney, approx. 1 litre

  • 50 g sugar (1)
  • 450 g rhubarb, cleaned and trimmed (1)
  • 150 g Golden Delicious apples, peeled and cored
  • 150 g mango flesh (1)
  • 10 g ginger, peeled
  • 100 ml white wine
  • 100 g rhubarb, trimmed (2)
  • 200 g mango flesh (2)
  • 50 g sugar
  • 30 g preserving sugar
  • 20 g balsamic vinegar, white
  • 5 g lime juice
  • 1 red chilli, seeds removed
  • Salt and freshly ground white pepper

Preparatory work

  • Rhubarb (1), cut apple and mango flesh (1) into 1 cm large cubes
  • Finely chop ginger
  • Dice rhubarb (2) and mango flesh (2) into 5 mm-sized cubes
  • Cut chilli into very fine strips


Marinate rhubarb, mango and apple cubes (1) with ginger and 50 g sugar for 1 hour. Then caramelise 50 g sugar in the Duromatic pressure cooker until light brown, add the marinated fruit – ginger cubes and douse with white wine, cover and increase heat up to the second ring, from this point cook at constant temperature for 5 minutes.

After the end of the cooking time, take the Duromatic from the hob and only open once the pressure has completely reduced. Then stir vigorously with the whisk, add all the other ingredients and allow to simmer lightly for approx. 1 minute whilst stirring. Season to taste with salt and freshly ground pepper. Fill into preserving jars and close.

Place the sieve insert into the pressure cooker and only just cover with water. Place the preserving jar on the sieve insert and close the Duromatic. Heat until it goes beyond the second ring, that is, until you can hear steam being given off via the valve. From this point sterilise for 5 minutes and, in so doing, reduce the heat to the extent that only the first ring is visible.

Once the sterilisation time has been reached, take the Duromatic from the hob and only open once the pressure has completely reduced. Take the glasses out and allow to cool.

Store the chutney in a cool, dark place.


Goes with white poultry meat but also with fish dishes as well.

Rudolf Lehmann

Fried pork steak in spicy marinade Rhubarb-Mango Chutney

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