Grilled Pork Sando With Herb Mayo
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes
Ingredients:
Herb Mayo
1 Anchovy Fillet, Finely Sliced
1 Cup Mayonnaise
1 Big Lemon, Juiced
2 Garlic Cloves, Finely Sliced
1 Bunch Fresh Basil, Finely Sliced
2 Tbsp Chives, Finely Chopped
Salt & Pepper
Pork Rub
2 Tbsp Fennel seeds
1 tsp Chilli Flakes
2 tsp Salt
Pepper
The Rest
2 Pork Scotch Steaks
1 Fresh Ciabatta loaf, Sliced
Fresh Rocket Leaves
Olive Oil
Special Equipment
Sharp Knife
Mortar and Pestle
METHOD:
Step 1
Pre-heat the bbq to a medium high heat. For this cook, I used my Oklahoma Joe Black Jack Kettle.
Step 2
For the herb mayo, add all the ingredients into a medium sized bowl and whisk to combine. Season to taste with salt and pepper, then cover and set aside in the fridge until needed.
Step 3
Using a mortar and pestle, grind the fennel seeds and chilli flakes into a coarse, rustic grind, then mix in the salt and a good grind of fresh pepper. Remove the pork steaks from their packaging and pat dry with a paper towel. Drizzle the pork with a little oil, then dust the steaks with the fresh rub, massaging into all sides of the steaks.
Step 4
Brush the grill with oil, then cook the pork over direct heat. Flipping every minute, building a golden crust and rendering out the fat. The pork is cooked when it reaches an internal temp of 140F/ 60C, loosely tent with foil and leave to rest for 5 minutes before slicing.
To Build:
Lightly brush 4 slices of ciabatta with oil, and toast on the bbq until golden brown.
To one side of each slice, spread out a healthy dollop of herb mayo, then top with fresh rocket. Load the sandwich with the sliced pork steak, then crown with the top slice. Push the lid down and slice in half.
Top Tip:
Fresh is always best. If you want your sandwich to be the best it can be, you need to use a good crusty loaf of fresh of bread ~ Support your local bakery.