Pork Belly and Focaccia: A Match Made in Heaven!
Inspired by a sandwich I had in Redmond, this creation will quickly to the top of your “favorite sandwich” list!
Things to know:
What is focaccia?
Focaccia is a classic Italian flatbread made with a yeast dough, characterized by its chewy, airy interior and a crisp, olive oil-soaked crust. Its signature dimpled surface is pressed into the dough with the fingertips before baking, allowing it to pool with fragrant oil, sea salt, and herbs. The name focaccia derives from the Latin word panis focacius, meaning “hearth bread,” which reflects how the ancient Romans baked it directly on coals. While different regions across Italy have their own twists, it is most famously associated with the Liguria region and the city of Genoa. Focaccia is unique because of its exceptionally high hydration dough, which gives it that pillowy, bubble-filled crumb. Rather than traditional kneading, the dough is gently “stretched and folded” over several hours or fermented overnight in the fridge. It is then baked in a well-oiled sheet pan, resulting in perfectly crisp edges.
Is focaccia just sourdough?
Yes, focaccia can be made as a sourdough bread. While traditional focaccia is often made with commercial yeast, you can easily substitute it with an active sourdough starter to achieve a chewy, bubbly, and slightly tangy flatbread.
Is pork belly just big bacon?
Although bacon may hail from the pork belly, the two are very different. Pork belly is not processed. Most people like to cook it slowly to melt down the fat content and create a richly flavored, tender protein. Just like the bacon trending toward not being all bad, pork belly is exploding in popularity.
What country eats the most pork belly?
South Korea eats the most pork belly per capita. It is by far their most preferred cut of meat, with consumption frequently surpassing 44 lbs (20 kg) per person annually and driving massive domestic demand and imports.
Ingredients:
3 lbs thick cut (about 1/2 inch) pork belly (Costco sells this already sliced)
Spiceology Smoky Honey Habanero Seasoning
8 Focaccia buns
Shawarmaji Kalamata Olive Toum
thinly sliced red onion
Bachan’s Japanese Barbecue Sauce – Sweet Honey
thinly cut heirloom tomatoes
alfalfa sprouts
1. Fire up your griddle to medium heat.
2. Place your pork belly slices on the griddle, then season with the Smoky Honey Habanero seasoning.
3. When you flip them, remember to season the other side.
4. Apply Kewpie mayo to your focaccia buns, then toast them.
5. Construct your sandwich as follows: apply the toum to the bottom bun. Top that with the red onion, then the pork belly, then the Japanese BBQ sauce, then the tomato, the alfalfa sprouts and the top bun.
6. Serve and ENJOY!
Equipment used:
Blackstone griddle
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