Vietnamese BBQ Double Pork Roll

• While veggies are pickling, halve corn cob and lemon. Thinly slice spring onion. • Slice hot dog buns in half lengthways, 3/4 of the way through. • In a second medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add pork loin steaks, turning to coat.

• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate and cover to keep warm.

NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain.

• While corn is cooking, add pork loin steaks to second grill plate and cook, until charred and cooked through, 2-4 minutes each side. • Transfer to a plate to rest for 5 minutes.

TIP: Cook pork in batches if the grill is getting crowded. No BBQ? In a large frying pan, cook pork over medium-high heat until cooked through, 3-4 minutes each side.

• While pork is resting, grill lemon, cut side down, until charred, 2-3 minutes. • Add hot dog buns to grill plate and cook, turning, until lightly golden, 2-3 minutes.

No BBQ? Preheat oven to 240°C/220°C. Bake hotdog buns directly on a wire oven rack until heated through, 3 minutes. In a large frying pan, cook lemon over high heat, cut side down, until charred, 1-2 minutes.