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.