About the pork. Sometimes I use a ham steak at least 1/4" (6mm) thick and about 6 to 8 ounces (170g to 227g). Sometimes I use 2 slices of Canadian bacon, at least 1/4" (6mm) thick. In the picture above I used a wet cured bone-in pork loin chop, which is pretty much the same as Canadian bacon with a bone.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page