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Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition.

Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (“traditional agricultural-food product”, one of a list of traditional Italian foods held to have cultural relevance).Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it.–(Source:  Wikipedia)

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Because I’m a professional recipe developer and food writer, it takes a lot for a dish to capture the attention of my household. Something has to be really good for us to return to it over and over again.

Maangchi’s version of the Korean dish, cheese buldak (“fire chicken”), is one of those dishes. It’s an absolutely glorious recipe, chicken cooked in a sweet and spicy sauce that gets blanketed with mozzarella then browned under a broiler. Maangchi’s video for it has been viewed literally millions of times.

So when I was given the opportunity to develop a recipe using Ooni’s new Karu 16 pizza oven I knew immediately that I wanted to make a version paying homage to Maangchi’s recipe.

Let’s be clear though; while I have pizza’d this recipe, I cannot take credit for truly “inventing” anything here. South Korea has a robust pizza culture and I am sure I’m not the first person to buldak a pizza. My sauce is also inspired by Maanchi’s recipe, which I’ve tweaked for my own preferences by boosting up both the garlic and ginger, and by incorporating a fair amount of water to create a sauce with a consistency I think is perfect for pizza. I’ve also taken a cue from the New York Times version of her recipe, and have replaced the corn syrup with light brown sugar. My version isn’t a copy of her work, but it’s close enough that, really, she deserves the credit here.

I’m also recommending that you poach or sous vide your chicken and shred your own mozzarella. This recipe really needs chicken breast, which dries out faster than a shallow puddle in the sun. Cooking it gently (either via poaching or sous vide) helps it retain moisture and makes it easy to shred without it getting chalky. 

Shredding your own cheese is even more vital. Bagged, pre-shredded mozzarella is coated in ingredients like corn starch to help keep it from clumping, and that extra starch helps to prevent it from fully emulsifying with the sauce. You’re much better off buying a block of whole-milk, low moisture mozzarella and shredding it yourself on a box grater. If you can’t get that pre-wrapped at your supermarket just head to the deli counter and get them to saw off a pound-sized block for you—it’s the same kind of cheese they slice for sandwiches.

This recipe also owes thanks to Ed LaDou, who legitimately invented the BBQ Chicken Pizza at California Pizza Kitchen. LaDou came to CPK from Wolfgang Puck’s famed restaurant Spago, and without him, well, we very well might not have the glory that is BBQ chicken pizza. Although this recipe has distinctly Korean flavors, and buldak sauce is not BBQ sauce, there’s no denying that there are similarities.

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Get creative in the kitchen with these deli sandwich ideas. Let your ingredients inspire you!

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*Tip: Buttermilk powder is a great pantry item to keep on hand. (terrific to have for pancakes and baking too)

(We love the pure honey from the family owned Vermont Champlain Valley Apiaries.)

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This recipe is from The Fresh Egg Cookbook by Jennifer Trainer Thompson, published by Storey Publishing, LLC.

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If you’re tired of boring old sandwiches for lunch, try this twist: Make a sandwich on a stick! You can cut a slice of meat into strips, roll it up, and slip it on toothpicks or, even easier, ask at the deli counter for a ½-inch thick slice that you can cut into chunks. Mix and match to make your own favorite combos.

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Have you seen those crustless peanut butter sandwiches in the store? Instead of buying them, here’s how to make your own healthier and tastier version at home.

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Get creative in the kitchen with these deli sandwich ideas. Let your ingredients inspire you!

The post Sandwich Shop appeared first on The Cook's Cook.