By Trish Tungate


Pork tenderloin, cut into 6-8 oz. thick steaks
Caribbean Jerk Rub:
4 tablespoon garlic powder
2 tablespoon cayenne
3 tablespoon onion powder
3 tablespoon dried thyme
3 tablespoon parsley
3 tablespoon brown sugar
2 tablespoon salt
1 ½ tablespoon paprika
1 ½ tablespoon allspice
2 teaspoon ground black pepper
1 teaspoon red pepper flake
2 teaspoon nutmeg
2 teaspoon cinnamon

Grill to medium-rare, let rest for 5 minutes.
Slice paper thin and top with Monterey Jack cheese and Pig Sauce (“You have to be family to know the ingredients, but it starts with gochujang [fermented chili paste] mixed with natural sweetness, sesame and hot chilies”.)
Bake at 400 degrees for 5-6 minutes to let the sauce thicken and cheese melt.
Grill bun and top with lettuce, paper thin sliced red onion, pork with melted cheese, a small handful fresh cilantro leaves (don't chop), sunny side up fried egg, and a tiny drizzle of sauce.