• Peel and thinly slice the onion.
• Coarsely chop the dried plums.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to caramelize, 8 to 10 minutes. Add the dried plums and ¾ cup [1¼ cups] water and cook, stirring occasionally, until the liquid has thickened, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. While the onion is cooking, start preparing the rest of the meal.

• Cut away any core from the cabbage; thinly slice the cabbage.

In a large bowl, toss together the cabbage, carrots, and half the coleslaw dressing. Add more dressing, if desired, and season to taste with salt and pepper.

• Pat the pork dry with a paper towel; season with salt and pepper.

In a medium [large] frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the pork and cook, turning once and pressing occasionally with a spatula to ensure the meat cooks evenly, until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate. Pour off all but 1 to 2 teaspoons oil in the pan.

• Cut the ciabatta in half horizontally.

In the same pan used for the pork, place the ciabatta, cut sides down, and cook over medium-high heat until lightly browned, 3 to 4 minutes.

Transfer the ciabatta bottoms, cut sides up, to individual plates. Top each with the pork and caramelized onion. Close with the ciabatta tops. Serve the coleslaw on the side.