Smoked Pork Belly Piadina
Servings
Makes 8
Prep Time
1 Hour
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Ingredients
- 12oz Pizza Dough Ball, Tavolini
- 16oz Sous Vide Pork Belly
- 2tsp Vegetable Oil
- 2Tbsp Spiceology Korean BBQ Seasoning
- 2Tbsp Ground Black Pepper, course
- 3/4c Gochujang Wing Sauce, Gordon Choice
- 1/2c Brickman's Pimento Cheese
- 1/2c Cucumber, half-moon shaped
- 1/4c Green Onion, thin bias cut
- 1Tbsp Kosher Salt
- 1Tbsp Fresno Peppers, brunoise
- 1Tbsp Carrot, brunoise
- 1Tbsp Cilantro, chopped
- 1Tbsp Sugar
- 1/4c Distilled White Vinegar
- 1Tsp Olive Oil
- 1/4tsp Toasted Sesame Seeds
Recipe Preparation
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Season the pork belly with the oil
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Mix black pepper and BBQ seasoning together
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Apply seasoning all over the pork belly
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Smoke pork belly for 1 hour at 160*F (71*C)
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Pull, reserve, and let cool down
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Cut into 2 oz slices
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Lightly grill pork belly and baste with gochujang sauce
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Cut pizza dough ball into 1.5 oz portions and stretch each portion into a small flat bread about 6” across
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In a cast iron skillet or nonstick pan grill each circle till lightly brown on each side and reserve warm for service
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Put cucumbers in a strainer, put salt over them and let sit for 12 minutes
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Mix vinegar, sugar and water together.
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Mix all other ingredients and reserve
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Lightly press cucumbers and then put into the pickling liquid, let sit for 12 minutes
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Remove cucumbers and mix with reserved other ingredients
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At service use one piece of flat bread place 1 oz of pimento cheese in the middle spread out, 1 piece of pork belly nicely glazed, and 1.5 T of cucumber salad for each small sandwich
