Whisk together the ingredients for the glaze, pour half of it over the pork and leave to marinate for at least an hour, best left for 2. Heat a griddle pan and brush with a little olive oil. Alternatively use the BBQ grill!
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You can also use chicken. Cover the chicken breast with cling film and use a heavy smooth-sided mallet to pound the chicken, working from the middle outward to a uniform thickness. Or cover with cling film then bash a few times with a mallet
Remove the pork or chicken discarding the marinade. Put on the griddle and cook for about 4 minutes each side or until cooked through, basting with a little of the sauce
If using the BBQ, preheat your grill to as hot a temperature as it will go. Place the pork on the grill and close the lid for 1 minute. Open the lid and rotate the pork 45 degrees without flipping. Close the lid for another minute. Now flip the pork over and close the lid again. After a minute rotate the pork 45 degrees and finish them off. With a hot, hot grill and thin pork steaks you should have them off the grill in 4 to 5 minutes
Follow the same steps for BBQing the chicken but instead of rotating the chicken let it sit for 2 minutes each side with the lid down
To make the sauce, put the remaining half of the glaze into a small saucepan, bring to the boil and then simmer for one minute, adding a little water if necessary
Serve with griddled vegetables like courgettes, corn and sweet peppers or coleslaw, salad, mashed potato, mac & cheese or rice with the sauce drizzled over or on the side
