Pulled Pork Sandwich w. Homemade Ciabatta
This version of Pulled Pork Sandwich is one you really should try. Great bread, excellent slaw and so, so tasty.
Ingredients
Ciabatta
- 500 ml water
- 1 tsp sugar
- 8 g dry yeast
- 600 g wheat flour type 00
- 1 tbsp salt
Slaw
- ½ head cabbage cut Julienne
- 1 tbsp salt
- 200 ml tahini
- 1 lemon juiced
- 2-3 tbsp olive oil
- ½-1 tbsp garlic powder
- 1 tsp dried mint
- black pepper to taste
Instructions
Ciabatta
- in the jar with the lukewarm water add the sugar, dry yeast and mix it up. Leave it on the side and let it proof
- in a bug bowl add the wheat flour type 00
- add the sea salt and dry mix it
- add the proofed yeast and mix it up until is well combined
- cover it up and let it rest for half hour or until double in size
- with a wet hand give it a couple of pull ups and then fold it over itself
- cover it up and let it rest for half hour or until double in size
- with a wet hand give it a second flip and fold over itself. repeat until the dough is strong
- cover it up and let it rest for half hour or until double in size
- dust your working surface, flexible dough card and the top of the dough especially on the sides with some flour
- using the flexible dough card run it down the sides to move some flour down to release the dough without degassing it
- flip the bowl on your working surface
- dust with flour the top of the dough
- split the dough six equivalent sizes
- place the ciabattas in a baking pan covered in baking sheet
- cover them with a couple of kitchen towel and let them proof for 30 to 40 minutes
- add a little bit of flour on top of the ciabattas
- spritz with water the top of the ciabattas until very wet
- sprinkle sea salt on top
- place a pan at the bottom of the oven running at 230℃ - 446℉ and add hot water
- place the ciabattas in on the middle shelve of the oven for 20-25 minutes
- once ready let them rest for 20 minutes
Slaw
- cut the cabbage in Julienne style
- add the salt and mix it well using your hands
- let it rest for half hour to 45 minutes or until is cured
Dressing Preparation
- in a bowl add the tahini
- add the lemon
- add the olive oil
- mix it up
- add the cabbage
- mix it al in
- add the garlic powder
- add the dry mint and a pinch of black pepper
- give it a good mix and let it rest in the fridge for half hour
Pulled Pork Preparation
- in a pan running at medium temperature add the pulled pork and place some gruyere cheese on top until it melts
- once ready take a ciabatta and slice it open
- add the pulled pork and slaw
- ready to serve