Cubano Pizza

Name: Cubano Pizza
Yield: 4
Ingredients: 400g Pork Belly, cut into slices; Sea Salt; Chicken Stock; 1 Orange, cut into slices; 1 Tbsp Cumin Seeds; 1 Tbsp Caraway Seeds; 1 Tbsp Chilli Flakes; 1 Tbsp Peppercorns; 1 Tbsp Fennel Seeds; 4 Bay Leaves; 3 Peppers, roughly chopped; 1 Orange, halved; Chillies, split in half - up to you how many but at least 2 and remove the seeds if you don’t like too much heat; Roasted Garlic (wrap a bulb in foil and leave at the front of Roccbox for about 20 minutes); 1 Bunch Coriander; Extra Virgin Olive Oil; Sea Salt; Sweet Paprika; 1 Neapolitan Dough Ball; Hot Sauce of your choice; Honey; American Mustard; Handful of Gruyere Swiss Cheese; 2 Slices Prosciutto Ham; Pickles; Fresh Dill

By: Gozney

This recipe from Chris Roberts (aka Flamebaster) will blow your mind! Fiery mojo sauce, crispy belly pork and swiss cheese combine for Chris’ ode to the Cubano sandwich on a Neapolitan dough ball ...

Prep Time: PT15M
Cook Time: PT15M

Ingredients

For The Pork Belly;400g Pork Belly, cut into slicesSea SaltChicken Stock1 Orange, cut into slices1 Tbsp Cumin Seeds1 Tbsp Caraway Seeds1 Tbsp Chilli Flakes1 Tbsp Peppercorns1 Tbsp Fennel Seeds4 Bay LeavesFor The Mojo Sauce;3 Peppers, roughly chopped1 Orange, halvedChillies, split in half - up to you how many but at least 2 and remove the seeds if you don’t like too much heatRoasted Garlic (wrap a bulb in foil and leave at the front of Roccbox for about 20 minutes)1 Bunch CorianderExtra Virgin Olive OilSea SaltSweet PaprikaFor Each Pizza;1 Neapolitan Dough BallHot Sauce of your choiceHoneyAmerican MustardHandful of Gruyere Swiss Cheese2 Slices Prosciutto HamPicklesFresh Dill

Instructions

Prevent your screen from going dark as you follow along.

[start]

1. For the mojo sauce;

- Pop the peppers, orange halves and split chillies into a pan, drizzle with a little oil and pop into Roccbox for a few minutes until everything is nicely charred.

- Squeeze the burnt orange and chop everything up (or pop in a blender) with the coriander, sweet paprika and squeeze out the roasted garlic.

- Mix with a god glug of extra virgin olive oil, season with salt and set aside until required.

2. For the pork;

- Season the pork belly strips with salt before combining all the pork ingredients in a saucepan and covering with stock. Allow to simmer for around an hour before leaving to cool.

- Remove cooled slices from stock and chill until required.

- To finish the pork slices for the pizza, pop the slices required into a pan and cover with your favourite hot sauce and some runny honey. Cook the pork slice in the hot Roccbox until charred and caramelised.

- Allow to cool slightly before cutting into smaller pieces to top the pizza.

3. For the pizza;

- Open a floured dough ball into a pizza base and drizzle over the American mustard. Spoon over a couple of spoonfuls of the mojo sauce before sprinkling over the cheese.

- Add some of the charred pork belly before tearing over the prosciutto ham and slide the pizza onto a floured placement peel.

- Launch the pizza into Roccbox and bake for around 90 seconds. Finish the pizza with a few pickles and some fresh dill.

[end]