Texs Chinese BBQ Grilled Pork Cheesesteak - pork loin steak

Method

• Combine all the ingredients for the BBQ sauce in a jug and stir well.
• Take your pork from the fridge and allow to sit on kitchen paper for 10-15 min to reach room temperature
• Coat the pork steak in a little flour then spoon on the sauce, sear for 1 1/2 minutes each side, on a very hot griddle, barbecue, or in a skillet
• Allow to rest for 3-4 minutes then cut into thick slices
• While your meat is resting, begin cooking your onions, in the same pan if you used a skillet earlier.
• Turn the heat down to low and drop your onions in with a little butter and olive oil.
• Cook for 10 minutes or until they begin to soften.
• Add a splash of red wine vinegar and a little brown sugar if you want them to caramelise slightly
• While your onions are cooking, skewer your pork, and coat in the sauce again
• Remove the onions when soft and set to one side on kitchen paper
• Toast your bun or muffin on the inside, to add a little crunch to the sandwich
• Place the skewer under an overhead grill on high heat (aka as a salamander or in the US, a broiler), or on a barbecue, or griddle.
• Baste with the BBQ sauce, and cook for 8 minutes, turning and basting every 3 minutes.
• Heat your skillet to low, then pull your meat from the skewers and drop in the pan.
• Form into a shape and size similar to that of your bun or muffin
• Pile the onion on top, then cover with enough sliced cheese to cover.
• Cover with a pan lid so that the cheese melts quickly but still stays bubbly from the steam and the reflected heat
• After 3-4 minutes the cheese should have melted nicely.
• Transfer your cheesesteak carefully to your sliced bun with a spatula (or two).
• Season and close the lid.
• Finally, dig in!