Porkbelly Flatbread Recipe
mango stilton, fennel jam arugula, white balsamic
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Ingredients
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Flatbread
Pork Belly
Toppings
Method
Flatbread Preparation
Prepare the Dough
In a bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until foamy.
Mix the Dry Ingredients
In a separate large bowl, mix all-purpose flour and salt.
Combine and Knead
Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth.
Let it Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape the Flatbread
Once risen, punch down the dough and divide it into two equal portions. Roll each portion into a flat, oval shape.
Pork Belly Preparation
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and black pepper on all sides.
Sear the Pork Belly
Heat olive oil in a skillet over medium heat. Sear the pork belly for about 3-4 minutes on each side until browned.
Roast the Pork Belly
Transfer the seared pork belly to a baking dish and roast in the preheated oven for 2 to 2.5 hours, or until tender.
Slice the Pork Belly
Once cooked, let it rest for 10 minutes, then slice into thin pieces.
Assembly
Assemble the Flatbread
On each flatbread, layer sliced pork belly, crumbled mango stilton cheese, and a drizzle of fennel jam.
Add Fresh Greens
Top with a handful of arugula and a drizzle of white balsamic vinegar.
Serve
Cut the flatbreads into wedges and serve warm.