- Grill, pan sear finish in oven, 
or reverse sear.
RECOMMENDED: Cook to medium rare (130-135) rest for 5 minutes before slicing.
Our favorite 
cooking method

Grilled abanico with
yakiniku sauce

Season generously with 
salt and pepper.
Set one side of the grill to high heat. Once the grill has had a chance to preheat, place the abanico on the hot side of the grill. Flip, after about 2-3 minutes, once grill marks are present.
Check internal temperature. Remove from the grill when internal temperature is 135 degrees. If under 135, move to indirect heat, cover grill until internal temp is reached. When finished, let it rest for 5-10 minutes.
Serve with Yakiniku sauce
Just adding a quick disclaimer as the USDA requires us to communicate a 145 deg cooking for all pork.

"Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."
All of these are up to your discretion to follow.
yakiniku sauce
-1 clove garlic, peeled and roughly chopped
-¼ c soy sauce
-2T mirin
-2T sugar 
-2t sesame oil 
-1t sesame seeds, toasted and ground
-1t sesame seeds, toasted and whole
In a small saucepan combine garlic, soy sauce, mirin, sugar, sesame oil. Whisk together over medium high heat until sugar dissolves.
Continue to stir until the sauce thickens, careful not to burn. Strain out garlic and mix in ground and whole sesame seeds into the sauce.
Dip meat in sauce and enjoy!