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Open face pull pork sandwich with poached egg

By Chef Elvin


Caraway Seed Light Rye Loaf
Pulled pork
Onsen egg
Shaved cheese


Onsen egg
1. Put fresh chilled egg into 63℃ water for 45 mins using a sous vide stick to monitor temperature

2. Toast bread on a pan with olive oil till crispy
3. Ensure pull pork is fully thawed
4. Spread pull pork onto bread, add onsen egg, shaved cheese
5. Garnish with arugula, drizzle with olive oil