Pinulata Recipe
Ingredients:
1 - 5 lb pork loin
1 - 9.5 oz jar Kalamata olives
1 - onion, sliced
1 - sourdough loaf, uncooked
Butter
Salt & Pepper
Garlic
2 tbsp avocado oil
To prepare sourdough:
Mix 800g of bread flour and 640g of filtered water
Let sit for 30 minutes
After 30 mins, add 16g of himalayan sea salt and 120g sourdough starter
For the next 3 hours, every 30 minutes stretch and fold. Be sure to cover with a damp cloth in between folds.
Place dough in the fridge, covered with a damp cloth.
Before prepping Pinulatas, pull bread out of the fridge and warm to room temperature
To prepare Pinulatas:
Heat oven to 425F with pizza stone inside
Once the bread is room temperature, remove from bowl and place on a floured surface
Form sourdough into a ball on the counter, then split, using a bread scraper, into 6 smaller balls. Set aside
Heat oil in a pan over medium heat
Season pork loin with salt, pepper, and garlic
Cut pork into bite sized pieces and cook in pan until cooked thoroughly
Melt butter in a second skillet over medium heat on the stove.
Add sliced onions and caramelize
Once caramelized, add kalamata olives until warmed through
Once pork is cooked, combine with onions and olives
Flatten sourdough ball and add pork, onions and olives.
Wrap dough around the filling and make sourdough ball taught
Repeat for all 6 sourdough balls
Brush each pinulata with butter
Cook on pizza stone for 25-30 min
Enjoy!
