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Crispy Pork Sandwich
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Flavia Borawska

Flavia Borawska

Crispy Pork Sandwich

1d 4h 45m

There is definitely a lot going on here, but this sandwich is worth it. Juicy crispy pork belly, refreshing salsa verde and crunchy red cabbage, all combined in one sandwich.

  • Add 500 g of all-purpose flour to a large bowl

    Step 0
  • Add 200 ml of lukewarm water

    Step 1
  • Break apart 3 g of fresh yeast with your fingers. Add to the bowl

    Step 2
  • Add 200 ml of lukewarm water and mix

    Step 3
  • Mix until the dough is completely hydrated

    Step 4
  • Add 40 ml of olive oil. Mix to incorporate

    Step 5
  • Add 10 g of salt. Mix well until all ingredients fully combined

    Step 6
  • Cover the bowl with a towel. Let the dough rest for 20m until it relaxes

    Step 7
  • Dust a clean work surface with semolina flour

    Step 8
  • Remove the dough from the bowl onto the floured surface

    Step 9
  • Fold the dough from each side towards the center with help of a bowl scraper

    Step 10
  • Cover the dough with a bowl. Let it rest for 20m until the dough relaxes

    Step 11
  • Fold the dough from each side towards the center. Cover with a bowl and let it rest for 20m until the dough relaxes

    Step 12
  • Fold the dough from each side towards the center. Place the dough into a bowl greased with olive oil

    Step 13
  • Cover tightly with cling film. Place in the refrigerator for 24h until the dough rises

    Step 14
  • Poke the dough with your finger to check that it has risen. It should spring back quickly

    Step 15
  • Preheat an oven to 255 °C

    Step 16
  • Pour olive oil in a baking tray with high sides. Grease all of the surfaces

    Step 17
  • Dust the baking tray with semolina flour

    Step 18
  • Scrape the focaccia dough from the bowl into the baking tray

    Step 19
  • Rub your hands with olive oil. Stretch the dough to the corners while pressing gently to make dents with your fingers

    Step 20
  • Pour olive oil over the dough and spread it with your hands

    Step 21
  • Bake the focaccia at 255 °C for 15m until brown

    Step 22
  • Pour olive oil on focaccia while still warm. Brush it into all corners

    Step 23
  • Allow the focaccia to cool down on a rack. The focaccia is ready

    Step 24
  • Finely chop 1 sprig of sage

    Step 25
  • Finely chop 1 sprig of rosemary

    Step 26
  • Blend 1 tsp of fennel seeds, 10 g of salt and 1⁄2 tsp of ground black pepper

    Step 27
  • Mix the chopped herbs with the blended fennel seeds

    Step 28
  • Grate and add the zest of 1 lemon

    Step 29
  • Grate and add 1 clove of garlic

    Step 30
  • Mix to combine

    Step 31
  • Puncture the skin of 1 kg of pork belly

    Step 32
  • Rub the herbs and salt mixture over the meat except on the skin

    Step 33
  • Wrap the sides of the pork belly, with the skin facing up, with aluminum foil

    Step 34
  • Place the pork belly on a rack over a baking tray and cover it with salt

    Step 35
  • Preheat the oven at 150 °C. Place the pork belly in the oven and roast it for 90m until light brown

    Step 36
  • Take pork belly out of the oven and remove the foil

    Step 37
  • Remove the salt and herbs from the meat

    Step 38
  • Preheat the oven at 250 °C. Place the pork belly on a baking tray. Roast for 10m until skin is golden, crispy and puffed

    Step 39
  • Slice it and the crispy pork belly is ready

    Step 40
  • Trim and remove the outer leaves of 1 red cabbage. Cut in quarters

    Step 41
  • Slice the quarters lengthwise with a mandoline

    Step 42
  • Add 4½ cups of water and 2¼ cups of rice vinegar to a pot

    Step 43
  • Add 1 cup of sugar

    Step 44
  • Add 2 tbsp of salt

    Step 45
  • Heat and whisk until dissolved and combined

    Step 46
  • Pour the hot brine over the cabbage. Let it cool down

    Step 47
  • Strain. The pickled red cabbage is ready

    Step 48
  • Separate the bulb from the leaves of 1 turnip. Trim and peel the bulb

    Step 49
  • Slice thin with a mandoline

    Step 50
  • Finely dice the sliced bulb and place it in a bowl

    Step 51
  • Add 20 ml of red wine vinegar

    Step 52
  • Season with salt and black pepper to taste

    Step 53
  • Finely chop 60 g of parsley

    Step 54
  • Grate 1 garlic clove

    Step 55
  • Add 20 g of capers and chop. Add to a bowl

    Step 56
  • Trim the stalks of the turnip leaves, make a roll and finely slice them. Add to the parsley bowl

    Step 57
  • Add the turnip

    Step 58
  • Add 50 ml of olive oil and mix

    Step 59
  • Salt to taste

    Step 60
  • Add 50 ml of olive oil and mix. The turnip salsa verde is ready

    Step 61
  • Cut the focaccia in quarters, cut each piece in half

    Step 62
  • Pour olive oil on both halves and put them in a hot skillet until golden brown

    Step 63
  • Put 2 tbsp of the turnip salsa verde and 3 slices of the crispy pork belly on one of the halves

    Step 64
  • Put 2 tbsp of the pickled red cabbage, 1 tbsp of the turnip salsa verde and drizzle olive oil

    Step 65
  • Cover with the other half. Cut

    Step 66
  • The crispy pork sandwich is ready! Enjoy it with a cold beer.

    Step 67

Yield 4 people

Focaccia alla Romana

  • All-Purpose Flour

    00 All-Purpose Flour

    500 g
  • Semolina Flour (Coarse)

    Semolina Flour (Coarse)

    To Dust
  • Fresh Yeast

    Fresh Yeast

    3 g
  • Olive Oil

    Olive Oil

    200 ml
  • Salt

    Salt

    10 g
  • Water

    Lukewarm Water

    400 ml

Crispy Pork Belly

  • Pork Belly

    Pork Belly

    1 kg
  • Fennel Seeds

    Fennel Seeds

    1 tsp
  • Sage

    Sage

    1 sprig
  • Rosemary

    Rosemary

    1 sprig
  • Lemon

    Lemon

    1
  • Garlic

    Garlic

    1 clove
  • Black Pepper

    Ground Black Pepper

    1⁄2 tsp
  • Salt

    Salt

    150 g

Pickled Red Cabagge

  • Red Cabbage

    Red Cabbage

    1
  • Rice Wine Vinegar

    Rice Wine Vinegar

    2¼ cups
  • White Sugar

    White Sugar

    1 cup
  • Salt

    Salt

    2 tbsp
  • Water

    Water

    4½ cups

Turnip Salsa Verde

  • Turnip

    Turnip

    1
  • Caper

    Caper

    20 g
  • Red Wine Vinegar

    Red Wine Vinegar

    20 ml
  • Parsley

    Parsley

    60 g
  • Garlic

    Garlic

    1 clove
  • Olive Oil

    Olive Oil

    100 ml
  • Black Pepper Powder

    Black Pepper Powder

    To taste
  • Salt

    Salt

    To taste

Equipment

  • Kitchen Scale

    Kitchen Scale

  • Mandoline

    Mandoline

  • Mandoline

    Mandoline

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