Chutney Pork Texan Steak Rotis



  • Pork Texan Steak (approximately 900g)
  • 2 tablespoons olive oil
  • 2 tablespoons St. Louis Fruit Chutney sauce
  • 4 large rotis

For the Coleslaw:

  • 2¼ cups chopped cabbage
  • 3 carrots, peeled and grated
  • 1 green apple, thinly sliced
  • 4 tablespoons St. Louis Mayo
  • 2 tablespoons plain yoghurt
  • 1 tablespoon apple cider or white vinegar
  • A squeeze of fresh lemon juice
  • St. Louis Salt & Pepper to taste


  1. Remove Pork Texan Steak from packaging, trim off any rind, and rub with olive oil.
  2. Roast the steak in the oven at 200°C (make sure to turn it during cooking) for about 20 – 25min minutes.
  3. Remove the Pork Texan Steak from the oven and brush all over with chutney.
  4. Return the Pork Texan Steak to the oven and cook for another 5 minutes until it looks glossy, then remove and leave it to rest for a few minutes.
  5. In a bowl, mix together the coleslaw ingredients (adjust sauce measurements to taste), then toast rotis in a dry pan.
  6. Slice the Pork Texan Steak into thin slices.
  7. Divide the coleslaw and pork slices onto the rotis, fold or wrap, serve and enjoy!