Cuban Sandwich Style Inspired Pork Ciabatta Rolls

Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Zest and cut the lemon into wedges. Cut the tomato into 1cm chunks.

In a large salad bowl, combine half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Set aside. 

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the mayonnaise (see pantry for amount) with half the mashed garlic and a squeeze of lemon juice. Season with salt and pepper. Set aside. 

Pop the pork steaks into a medium bowl and season with salt and pepper. Sprinkle with the chilli flakes, lemon zest and half the rosemary. Turn the pork steaks to evenly coat. 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pork steaks. Fry until browned, 1-2 mins on each side. Transfer to a baking tray and roast on the top shelf of your oven until cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

Once cooked, transfer to a plate, cover and allow the pork to rest.

When the potatoes have 2 mins remaining, scatter over the remaining mashed garlic and rosemary. Toss the potatoes to evenly coat.

Return the baking tray to the oven until cooked, 2 mins. 

Meanwhile, halve the ciabatta. Pop the ciabatta into the oven to warm through, 2-3 mins.

Slice the pork steaks thinly.  

When everything's ready, add the tomato and three quarters of the rocket to the bowl of lemon dressing. Toss together to evenly coat the leaves.