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1
Heat a skillet to a high temperature until smoking.
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2
Brush the pork with the oil.
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3
Use an oil with a high smoke point, not olive oil or butter.
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4
Fry in the pan for 1 1/2 minutes each side, then remove and set aside to rest.
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5
If your meat starts to curl, place a saucepan half-filled with water to hold it flat, ensuring even cooking.
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6
Remove the pork from the pan and allow to rest.
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7
Turn the heat down to low, add the oil and butter.
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8
Slice the onion quite thickly.
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9
Cook low and slow for 5 minutes then add the sugar and half of the vinegar to encourage caramelisation.
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10
Cook for a further 5 minutes
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11
While the onion is cooking prep the gravy.
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12
In a jug, stir all the ingredients into the hot water and allow to sit until the onions are done.
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13
Deglaze the pan by adding the rest of the vinegar and scraping the bottom with a metal spatula.
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14
Put the meat back into the pan, increase the heat to medium low, then stir in 3/4 of the gravy.
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15
Bring to a nice simmer stirring all the time, then cook for a further 10 minutes turning the steak once until nicely reduced.
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16
If your gravy starts to thicken too much add some more from the jug.
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17
When it's just the right consistency cover the pan and remove from the heat.
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18
If your pan doesn't have a lid, use a lid from another pan or aluminium foil.
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19
Set to one side while you prep your veg.
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20
I'm serving mine with homemade baked beans, with butter and rosemary glazed baked potatoes, so I allow the meat and gravy to cool until the veg is about 5 minutes away from being done, then I put it back on a low heat, still covered, and reheat, stirring frequently.
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21
When your veg is ready, add to the plate, followed by your pork , then drizzle with the gravy
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22
Season, serve, and enjoy
