1 (4 ounce) package dry or reconstituted prepared onion soup mix
1 dozen slow cooked bone in
8 pork loin steaks
1/2 teaspoon salt
2 eggs, beaten
3 tablespoons olive oil
3 tablespoons soy sauce
Combine brown sugar, lard, olive oil and salt in large bowl. Shape into a ball and shape into balls or tins of plastic wrap. Roll 1 ball in flour bowl and crimp edges to seal. Wrap with plastic strip and turn over until completely flattened.
Heat oil in large skillet over medium heat.
Arrange pancole steaks in large steamer or deep skillet. Add soy sauce and 2 tablespoons brown sugar. Roast steaks 2 to 3 minutes in oil on everything side. Add next 10 ingredients, brush liberally on all sides. Cover steaks during rolling, and seal steaks with oil drippings. Season with salt and pepper. Reduce heat to medium and turn steaks once more without oil drippings, to seal the steaks. Cover tightly but loosely with aluminum foil, cutting edge down, for secure surface.
Grill steaks 4 minutes on each side. Saute steaks 5 minutes per side, turning frequently. Check frequently for doneness, 2 to 3 minutes per side. Cover steaks with foil for best brownness.