Spicy barbecued pork and coleslaw

•    2 tablespoons barbecue sauce
•    1 tablespoon worcestershire sauce
•    2 tablespoons maple syrup
•    3 garlic cloves, crushed
•    1 long red chilli, finely chopped
•    6 (125g each) extra-trim pork loin steaks
•    1 tablespoon olive oil
•    600g steamed chat potatoes
•    2 tablespoons mayonnaise
•    100g plain reduced-fat yoghurt
•    1 tablespoon white vinegar
•    4 cups shredded cabbage
•    2 large carrots, peeled, cut into thin ribbons
•    1/2 cup pecan nuts, chopped
•    4 green onions, thinly sliced
•    1 large green capsicum, thinly sliced
Step 1
Place barbecue sauce, worcestershire sauce, maple syrup, garlic and chilli in a glass or ceramic dish. Stir to combine. Add pork. Turn to coat. Cover. Refrigerate for 3 hours (if time permits).
Step 2
Heat oil in a large frying pan over medium-high heat. Cook pork for 5 minutes each side or until cooked through. Reserve 2 steaks for Pork and coleslaw sandwiches (see related recipe).
Step 3
Meanwhile, place mayonnaise, yoghurt, and vinegar in a large bowl. Stir to combine. Add cabbage, carrot, nuts, onion and capsicum. Toss to combine. Reserve 1 1/2 cups coleslaw for Pork and coleslaw sandwiches (see related recipe). Divide remaining coleslaw between plates. Top with pork. Serve with potatoes.