rich

Pulled Hoisin-Pork Ciabatta Sandwich

Pulled Hoisin-Pork Ciabatta Sandwich

>
When it comes to pulled pork, the heavily smoked American version is a wonderful dish
– however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban.
But on top of my list is the pulled pork featured here. The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. In my opinion, the ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial,  but not ridiculously thick sandwich. (A “modern”, bad culinary habit) 🙂
>
Bon Appétit !   Life is Good !
>
>

drizzle generously with Thai chili sauce

>

Pulled Hoisin-Pork Ciabatta Sandwich

>

Pulled Hoisin-Pork Ciabatta Sandwich

>

Pulled Hoisin-Pork Ciabatta Sandwich

>

Pulled Hoisin-Pork Ciabatta Sandwich

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Advertisements

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>
Duck and noodles – what’s not to like about that ? 🙂
Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal. You can also strain the stock and use it to fix a great congee for breakfast, just add some scallions and fried shallots and voilà, another satisfying quickie. ( Meal, that is ! ) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  ROAST DUCK – PART ONE – “DUCK WITH DIRTY NOODLES”

>
Click here for more  Duck  on  ChefsOpinion
>
Click here for more  Soup  on  ChefsOpinion
>
Click here for  Congee  on  ChefsOpinion
>

>
>

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

” Baked Pork Ribs “

Last nights dinner.
If you slowly simmer the ribs until they tender, they stay wonderfully moist inside
and you have a great broth for your next soup. Then make a tasty sauce with the
pictured ingredients, smother the ribs all over and bake at 375 for 45 minutes.

Bon Appetit !    
Life is Good!      🙂