2-3 boneless pork scotch steaks (about 400 grams)
sea salt and ground pepper
¼ cup barbecue sauce (I used Culley’s Original BBQ Sauce)
grapeseed oil for cooking
⅓ cup mayonnaise
1 tablespoon sriracha chilli sauce
4 burger buns, halved, toasted and buttered (I used brioche buns)
1 avocado, sliced
2 cups purchased slaw
½ cup chilli jam
Season the pork and toss with the barbecue sauce to coat well. Cover and refrigerate for 30 minutes or up to 24 hours.
Heat a little oil in a sauté pan and cook the pork over a medium heat for about 3 minutes each side, or until just cooked through.
Rest for a few minutes then slice thinly and toss through the resting juices.
To assemble: Combine the mayonnaise and sriracha and generously spread on the cut sides of the buns. Layer up the bun bases with avocado, slaw, sliced pork and a spoonful of chilli jam. Add the bun tops and serve immediately.