Szechuan Spiced Pork Belly Sandwich

Ingredients

For the pork belly
• 100 grams pork belly (skin scored in a criss-cross pattern)
• 5 grams Szechuan peppercorns (crushed)
• 1 clove garlic (minced)
• 5 grams ginger (minced)
• 15 millilitres soy sauce (dark variety preferred)
• 5 grams brown sugar
• 10 millilitres vegetable oil
For the pickled cucumber
• 100 grams cucumber (thinly sliced)
• 15 millilitres rice vinegar
• 5 grams sugar
• 2 grams salt
For the hoisin sauce
• 30 millilitres hoisin sauce
For the ciabatta bread
• 50 grams strong white bread flour
• 30 millilitres water (room temperature)
• 1 gram yeast (fresh yeast preferred but dry can be used)
• 1 gram salt

Instructions

1. 1. Prepare the ciabatta dough: In a mixing bowl, combine the strong white bread flour, yeast, and salt. Gradually add water while mixing. Knead for about 5 minutes until smooth. Cover with a damp cloth and let it rise for 15 minutes at room temperature.

   Ensure the water isn't too hot; it should be room temperature for ideal fermentation.

2. 2. Marinate the pork belly: In a bowl, combine crushed Szechuan peppercorns, minced garlic, minced ginger, soy sauce, and brown sugar. Rub this mixture onto the pork belly thoroughly. Allow it to rest while the ciabatta dough rises.

   Ensure the pork belly is well-covered in the marinade for maximum flavor absorption.

3. 3. Prepare the pickled cucumber: In a small bowl, combine sliced cucumber, rice vinegar, sugar, and salt. Mix well, then set aside to pickle for at least 10 minutes.

   Ensure the sugar and salt have dissolved for even flavor throughout the cucumber.

4. 4. Cook the pork belly: Heat vegetable oil in a sauté pan until hot. Sear the pork belly skin-side down for about 2 minutes until crispy. Flip and cook for another 2 minutes until browned and cooked to 71°C internally. Remove and allow to rest briefly before slicing into strips.

   Ensure the internal temperature of the pork reaches at least 71°C for safe consumption. The skin should be crispy but take care not to burn it.

5. 5. Bake the ciabatta: Shape the ciabatta dough into a small round loaf or two smaller ones. Place on a baking tray lined with parchment paper. Preheat oven to 220°C and bake for 10 minutes until golden brown and hollow-sounding when tapped. Let cool slightly.

   Ensure the oven is properly preheated for an even bake.

6. 6. Assemble the sandwich: Slice the ciabatta bread horizontally. Spread 30ml of hoisin sauce on the bottom half, layer with sliced pork belly, topped with pickled cucumber. Close the sandwich and serve immediately with a garnish, if desired.

   Cut the sandwich at a diagonal for a better presentation.