Burnt Butter Focaccia with Pork Belly, Teriyaki and Sesame Crumble Recipe - Great British Chefs

Ingredients

• 30g of butter
• 100g of ripe sourdough starter
• 10g of sea salt
• 500g of strong bread flour
• 2 tbsp of olive oil
• 100g of brown sugar
• 2 tbsp of smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 pinch of salt
• 100g of barbecue sauce
• 500g of pork belly, sliced into cubes
• 200g of barbecue sauce
• 2 tbsp of honey
• 1 tbsp of brown sugar
• 2 tbsp of salted butter
• 40g of cashews
• 20g of pumpkin seeds
• 20g of sesame seeds
• 1 tbsp of flaxseeds
• 2 tbsp of chilli flakes
• 2 sheets of untoasted nori seaweed
• 1 tsp flaky sea salt
• 120ml of soy sauce
• 50g of brown sugar
• 1 tbsp of fresh ginger, grated
• 1 tsp garlic, grated
• 1 tbsp of honey
• 1 tsp sesame oil
• 2 tbsp of mirin
• 2 tsp Doves Farm Organic Cornflour, mixed with 50ml water