Open-faced Barbecued Pork Sandwich with Kimchee on Grilled Pita Bread

To prepare the barbecue sauce: Heat the oil in a large saute pan or skillet over medium-high heat. Add the onions and saute 1 to 2 minutes, until translucent. Add the garlic and cook 1 minute. Add the brown sugar and cook for 3 to 4 minutes, stirring frequently until the sugar dissolves. Add the vinegar, Worcestershire sauce, soy sauce, Dijon mustard, horseradish, Tabasco, sliced ginger, and black pepper. Whisk to combine and cook over medium-low heat for 3 to 4 minutes, or until slightly reduced. Add tomato sauce, ketchup, and salt and simmer 20 to 30 minutes. You will have about 3-3/4 cups of sauce.

To marinate the pork: Rub the pork loin with olive oil and season with salt and pepper. Set aside 3/4 cup of the barbecue sauce; cover and refrigerate. Pour one-fourth of the remaining barbecue sauce in a baking dish large enough to hold the pork; tilt the dish to cover the bottom with the sauce. Put the pork in the dish and pour the remaining barbecue sauce over it, coating it completely. Cover loosely with plastic wrap and marinate overnight in the refrigerator. Alternatively, put the pork and sauce in a large heavy zippered plastic bag. Press out the air and seal; press to distribute the sauce. Marinate overnight in the refrigerator.

To prepare the kimchee: Peel the leaves off the cabbage, discarding the outer leaves. Place leaves in a shallow container, generously sprinkling salt over each layer of cabbage. Cover loosely with plastic wrap. Place a weight on top and let sit at room temperature for 6 hours. Remove the weight and plastic; rinse the leaves under running water and pat dry. Stack 4 or 5 leaves and cut into thin long strips; repeat to cut all leaves. Put the strips in a large bowl.

Combine all remaining ingredients to create a vinaigrette and pour over the cabbage. Mix well and let stand at room temperature until ready to use.

To barbecue the pork: Prepare the grill for indirect cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Move the coals into a circle around the outside of the fire grate and place a drip pan in the center. Place the cooking grate on top and let heat for 1 to 2 minutes.

Remove the pork from the refrigerator and drain, reserving the marinade for use while cooking. Put the marinade in a saucepan and to a boil; cook 3 minutes; do not use it again on the meat unless it has been boiled.

Place the pork loin on the cooking grate directly over the coals and sear for 1 minute; lift, turn one-third of the way around, and place back on the hot grate for 1 more minute to create grill marks. Move the pork to the center of the grate, over the drip pan. Put the cover in place with the vents open. Grill over this indirect heat for 25 minutes, or to an internal temperature of 165 F. Brush occasionally with the boiled marinade. When the cooking is finished, discard the cooking marinade. Put the pork on a platter and let rest 5 to 10 minutes.

To prepare the pita bread: Using your hands, lightly coat each pita bread with olive oil. Place on the cooking grate directly over the coals and grill until marked on both sides. Season with salt and pepper.

To serve: Bring the reserved 3/4 cup of barbecue sauce to a boil. Thinly slice the pork. Put a piece of bread on each serving plate. Place a heaping spoonful of kimchee on the bread. Layer slices of pork loin over the kimchee. Spoon the hot fresh barbecue sauce over the pork and drizzle over the outside of the bread. Garnish each with a cilantro sprig.