Pot – roasted pork sandwich
My family prefers butterflied pork chops over regular pork chops. They are more tender. We normally buy them as chops, sliced for individual servings. Last Friday, my husband came home with a slab of two-kilogram butterflied pork chops. A slab–unsliced. I thought how much better if I cooked the whole thing as a roast instead of slicing it and cooking the slices as regular pork chops. For some reason, Arby’s came to mind. Arby’s is a roast beef sandwich take out service. Or was. I don’t think it’s still in business. Anyway, there used to be an Arby’s along Quezon Avenue.
Anyway, my concern was leftovers. A two-kilogram slab of meat is too much for a family of four. Then, things took care of themselves in a strange way. Our househelp left unceremoniously on Friday evening on the pretext of visiting an aunt. She has not come back. Even if she did, I’m not taking her back in. So last night, I was trying to figure out how to reduce the amount of cooking. You know, if I cook something once, serve it differently at each meal, that would save me from a lot of dirty pans. And the two-kilogram slab of pork was just the perfect solution.
Dinner last night was the open-faced roast pork sandwich in the photo above. Thin slices of the pot roast were laid on a bun, smothered with brown gravy and topped with onion rings. It was great. 
Today’s lunch was the same roast pork but pan-fried in butter this time, and served with a creamy gravy with lots of chopped parsley. There are leftovers–the tips–which will go into a stir-fried dish tomorrow for lunch. We’re having chicken tonight, a recipe from one of the cookbooks that my mom-in-law gave me for my birthday.
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I hope to find a smaller slab of meat than what you have here. Is the meat supposed to be completely covered with water or does it come halfway only? This looks so yummy!