Cheesy Stuffed Pork Steak with Onion Sauce

Fried onion mixture:
1/2 packet shimeiji mushroom washed and finely chopped
4 medium size onions peeled and finely chopped
2 tablespoon oil
A pinch of salt and pepper *optional to omit*
Stir fry the onions and mushroom till lightly brown and leave aside. You will use half for the pork steak and half for onion sauce.

Pork steak:
500gm of mince pork
3 tablespoon of panko or breadcrumbs
2 eggs
1/2 fried onion mixture
1 teaspoon ground nutmeg
1/2 teaspoon salt

1/2 teaspoon pepper
4 slices of cheddar cheese (from a cheddar cheese block)
Oil for frying
1 bowl of water
Mix well the mince pork with all the above ingredients.
Shaped them into steak and make a well in the centre.
Place 1 sliced cheese in the centre and cover and roll back and forth the meat steak.
Heat oil in a frying pan.
Place meat steak and fry until golden brown and flip to the other side . Once both side is golden brown, add in 1 bowl of water and cover the pan with a lid.  Cook until the water evaporates. The water will help to steam the meat steak and prevent it from drying.
Once water evaporate, remove the meat steak and set aside.

Onion Sauce:
1/2 fried onion mixture
3 tablespoon all purpose flour
* butter or oil optional*
Salt pepper sugar to taste
Using the same pan to make the sauce. Add in the fried onion mixture and lightly fry it. Push it aside.
If the pan is dried up, heat some butter until melted (or oil) and add in flour to make a roux or thickening. Fry the mixture until lightly golden color and mix it with the fried onion mixture. Fry until combined and add in 1 bowl of water. Stir and break up any flour lumps. Add salt , pepper and sugar and adjust taste to your liking.
Remove sauce from pan into a bowl and set aside.

Mixed vegetable:
1 carrot cut into strips
1 bunch of French beans cut into bite size pieces
1/2 packet shimeiji mushroom
salt and pepper to taste *optional to omit*
Stir fry all the above veggies until slightly cooked and leave aside until ready for assemble.

Hasselback roasted potatoes:
4 Russet potatoes
Olive oil
Salt pepper to taste
* Herbs of your choice optional*
Wash and scrub the potatoes to remove any dirt or soil.
Cut a small piece to allow the potato to sit firmly.
Cut thin slice of the potatoes without cutting through. Place a large wooden spoon in front of the potato as a guideline.
Pour olive oil and rub salt and pepper.
Roast it in a preheated oven of 250'C for 25 minutes. Every now and then, brush oil on the surface of the potatoes to prevent it from drying. You may sprinkle herbs of your choice.