Crispy Pork Sandwich
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 <quantity>500<unit>g</unit></quantity> of all-purpose flour to a large bowl
Add <quantity>200<unit>ml</unit></quantity> of lukewarm water
Break apart <quantity>3<unit>g</unit></quantity> of fresh yeast with your fingers. Add to the bowl
Add <quantity>200<unit>ml</unit></quantity> of lukewarm water and mix
Mix until the dough is completely hydrated
Add <quantity>40<unit>ml</unit></quantity> of olive oil. Mix to incorporate
Add <quantity>10<unit>g</unit></quantity> of salt. Mix well until all ingredients fully combined
Cover the bowl with a towel. Let the dough rest for 20m until it relaxes
Dust a clean work surface with semolina flour
Remove the dough from the bowl onto the floured surface
Fold the dough from each side towards the center with help of a bowl scraper
Cover the dough with a bowl. Let it rest for 20m until the dough relaxes
Fold the dough from each side towards the center. Cover with a bowl and let it rest for 20m until the dough relaxes
Fold the dough from each side towards the center. Place the dough into a bowl greased with olive oil
Cover tightly with cling film. Place in the refrigerator for 24h until the dough rises
Poke the dough with your finger to check that it has risen. It should spring back quickly
Preheat an oven to <temperature>255<unit>°C</unit></temperature>
Pour olive oil in a baking tray with high sides. Grease all of the surfaces
Dust the baking tray with semolina flour
Scrape the focaccia dough from the bowl into the baking tray
Rub your hands with olive oil. Stretch the dough to the corners while pressing gently to make dents with your fingers
Pour olive oil over the dough and spread it with your hands
Bake the focaccia at <temperature>255<unit>°C</unit></temperature> for 15m until brown
Pour olive oil on focaccia while still warm. Brush it into all corners
Allow the focaccia to cool down on a rack. The focaccia is ready
Finely chop <quantity>1<unit>sprig</unit></quantity> of sage
Finely chop <quantity>1<unit>sprig</unit></quantity> of rosemary
Blend <quantity>1<unit>tsp</unit></quantity> of fennel seeds, <quantity>10<unit>g</unit></quantity> of salt and <quantity>1⁄2<unit>tsp</unit></quantity> of ground black pepper
Mix the chopped herbs with the blended fennel seeds
Grate and add the zest of <quantity>1</quantity> lemon
Grate and add <quantity>1<unit>clove</unit></quantity> of garlic
Mix to combine
Puncture the skin of <quantity>1<unit>kg</unit></quantity> of pork belly
Rub the herbs and salt mixture over the meat except on the skin
Wrap the sides of the pork belly, with the skin facing up, with aluminum foil
Place the pork belly on a rack over a baking tray and cover it with salt
Preheat the oven at <temperature>150<unit>°C</unit></temperature>. Place the pork belly in the oven and roast it for 90m until light brown
Take pork belly out of the oven and remove the foil
Remove the salt and herbs from the meat
Preheat the oven at <temperature>250<unit>°C</unit></temperature>. Place the pork belly on a baking tray. Roast for 10m until skin is golden, crispy and puffed
Slice it and the crispy pork belly is ready
Trim and remove the outer leaves of <quantity>1</quantity> red cabbage. Cut in quarters
Slice the quarters lengthwise with a mandoline
Add <quantity>4½<unit>cups</unit></quantity> of water and <quantity>2¼<unit>cups</unit></quantity> of rice vinegar to a pot
Add <quantity>1<unit>cup</unit></quantity> of sugar
Add <quantity>2<unit>tbsp</unit></quantity> of salt
Heat and whisk until dissolved and combined
Pour the hot brine over the cabbage. Let it cool down
Strain. The pickled red cabbage is ready
Separate the bulb from the leaves of <quantity>1</quantity> turnip. Trim and peel the bulb
Slice thin with a mandoline
Finely dice the sliced bulb and place it in a bowl
Add <quantity>20<unit>ml</unit></quantity> of red wine vinegar
Season with salt and black pepper powder to taste
Finely chop <quantity>60<unit>g</unit></quantity> of parsley
Grate <quantity>1</quantity> garlic clove
Add <quantity>20<unit>g</unit></quantity> of capers and chop. Add to a bowl
Trim the stalks of the turnip leaves, make a roll and finely slice them. Add to the parsley bowl
Add the turnip
Add <quantity>50<unit>ml</unit></quantity> of olive oil and mix
Salt to taste
Add <quantity>50<unit>ml</unit></quantity> of olive oil and mix. The turnip salsa verde is ready
Cut the focaccia in quarters, cut each piece in half
Pour olive oil on both halves and put them in a hot skillet until golden brown
Put <quantity>2<unit>tbsp</unit></quantity> of the turnip salsa verde and <quantity>3<unit>slices</unit></quantity> of the crispy pork belly on one of the halves
Put <quantity>2<unit>tbsp</unit></quantity> of the pickled red cabbage, <quantity>1<unit>tbsp</unit></quantity> of the turnip salsa verde and drizzle olive oil
Cover with the other half. Cut
The crispy pork sandwich is ready! Enjoy it with a cold beer.
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