So I do a very odd setup for my sourdough (3 hour bulk ferment at close to 100°F, with a brief 9 hour cold retard), but if you've got a crumb picture I can help you figure out what led to your dough behaving that way.
That sounds like another tasty sandwich! I forego cheese in mine since the egg and mayonnaise end up providing that same sort of creamy richness. I can see how the cheese might end up helping to keep everything better combined, though. Thanks for the insight!
Yes, I quite liked them and thought they blended into a single taste profile. Pork, a fat-coated starch, and a sweet glaze like this is a fairly cheap and common set of ingredients to put together. It's the same idea as corn bread and BBQ pulled pork.
It's from an anime! You can watch the original scene here, or give the Babish version a try. Mine is basically the same except I basted mine with the pan sauce while it cooked so it got that shiny glazed look.
Marinate shrimp in a combination of maple syrup, soy sauce, chili flakes (I used gochugaru), black pepper, and powdered garlic, ginger, and onion for 30 minutes
Parcook one slice of bacon per shrimp in a 400°F oven for 10 minutes
Allow bacon to cool slightly, then wrap one slice around each shrimp, using a toothpick to secure them together
Cook an additional 5-7 minutes, basting with the leftover marinade.
Serve over rice, adding one last drizzle of marinade
So I do a very odd setup for my sourdough (3 hour bulk ferment at close to 100°F, with a brief 9 hour cold retard), but if you've got a crumb picture I can help you figure out what led to your dough behaving that way.