Ciabatta Roll Sandwich

Introduction:

We were treated with crusty Ciabatta rolls  each time when we dine at Grand Hyatt Singapore.

This elongated, broad and flat rolls are baked in many variations.

Crusty is the first crisp, yet chewy and soft spongy crumb with beautiful holes in the roll.

Now this bread has become my family favourite.

I have tried many other outlets serving the same bread but currently I prefer those sold   at Giant Tampines Mart and reasonably priced.

A great selection of different types of breads.

Here are the freshly first batch baked Ciabatta rolls from Giant.

Ingredients:

1 packet Ciabatta rolls

1 packet Shabu Shabu Pork (Belly Sliced)

1 packet Crunchy Lettuces

1 big tomato

1 big sweet onion

Teriyaki Sauce or any other preferred Sauce

Method:

Marinate the Shabu Shabu Pork slices with your own preferred choice of sauce for at least two hours. Keep refrigerated.

Toast the Ciabatta rolls in the oven until crispy.

Pan fry sliced sweet onion with unsalted butter until the onion turned soft and caramelized.

Add the marinated Shabu Shabu Pork slices and stir fry for 3-4 minutes.

Do not overcook the pork slices otherwise the meat will be tough, just like the way you cook the shabu shabu in Steamboat.

Wash and drain the lettuce leaves.

Sliced the tomato and set aside.

With each piece of the Ciabatta Roll, cut into half.

Add sufficient Shabu Shabu Pork slices together with a few slices of tomatoes and lettuce.

You can also add your own dressing but the gravy and the marinade for the pork slice should be tasty enough even without any dressing.

Serve while the roll is hot and crispy.

Recommendation:

Here’s another recipe with Hamburger bun.

https://flofoodventure.wordpress.com/2014/08/05/home-made-pork-chop-bun/

Home- made Pork Chop Bun

Watching the video Tony Bourdain eating Pork Chop Bun has prompted me to cook the dish “my way”.

Anthony Bourdain   eating Pork Chop Bun

Tai Lei Loi Kei (Pork Chop Bun Café)
There is usually a line around the corner from Tai Lei Loi Kei, but it’s worth the wait. Tony tried a pork chop bun, which is … you guessed it … a deep-fried pork chop served in a bun.
Address: Lorgo Gov. Tamagnini Barbosa No. 18, Taipa, Macau

Ingredients:

4 pieces of Hamburger Buns

4 pieces of Fresh Pork Loin

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2 ripe large Tomatoes

Few pieces of Iceberg Lettuces

2 beaten eggs

Breadcrumbs

Method:

Use the meat tenderizer hammer to soften each piece of the pork loin.

Marinate the pork loin with Lawry’s Seasoned Salt and some Superior Light Soy Sauce.

Sprinkle some corn flour and mixed well.

Leave the marinated pork loins in the refrigerator to chill for about three hours.

Half an hour before deep frying, leave the marinated pork chop to room temperature.

Coat each piece of pork chop with breadcrumbs, beaten eggs and again with breadcrumbs.

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Heat the wok with sufficient cooking oil enough to cover a large piece of pork chop.

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Do not clutter the pork chop together.

It is best to deep fry one piece at a time though time consuming.

When done, leave the cooked pork chops on a paper towel to drain the excess oil.

In the meantime, heat up the hamburger buns in the oven or over stove until each bun is warm and slightly crispy.

Divide each burger into half section.

Place a large piece of crispy pork chop in the centre of the bun together with some lettuce leaves and sliced tomatoes.

You can secure the Pork Chop Bun with a designer food picker.

Serve immediately.

Here’s the close-up view of my own creation of “Pork Chop Bun”

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