[Recipe] Korean Spicy Pork Belly Pizza

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Recently there are so many Kor-Mex (Korean-Mexican) eateries which I thought the marriage of the two loud flavours are pretty good. But why hven’t people attempt Kor-lian or Ita-Kor-lian food (my attempt to make Korean-Italian food sounds cool). Anyway I watching my food TV shows the other day (so typical of me) and saw Judy Joo making a hybrid sandwich sub – Spicy Pork Belly Cheesesteak. I was really really attempted to make that but I got one problem. I couldn’t find the perfect italian roll for the sub and that’s how my Korean Spicy Pork Belly Pizza was born.

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I swear it is delicious! Let’s get started!

Picture Tutorial

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From left clockwise: Pizza dough, green chilis, soy sauce, shiitake, pork belly, mirin, sesame oil, gochujang, grated ginger, garlic, perfect italiano pizza plus cheese and yellow onion.

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Making of the pizza dough. Very easy so don’t get intimidated by it.

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Just mix and give the dough a good knead for around 10-15mins and let it rise till it has doubled in size.

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No pizza baking tray? Fret not.

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Assemble time!

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Generous toppings of Perfect Italiano Pizza Plus cheese.

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[Recipe] Korean Spicy Pork Belly Pizza  

makes two 10” pizzas

(adapted from Jamie Oliver & Korean Food made Simple)

Ingredients

Pizza Dough:

500g bread flour plus extra for dusting

1/2 x 7g sachet of active dry yeast

338g tepid water

1/2 teaspoon sea salt

Toppings:

250g pork belly slices

2 cloves garlic, grated or minced

1 tablespoon gochujang (marination)

2 tablespoon gochujang (pizza base)

1 tablespoon mirin

1 tablespoon soy sauce

1 teaspoon grated peeled fresh ginger

1 teaspoon toasted sesame oil

60g Anchor salted butter, melted

1 small onion, thinly sliced

150g shiitake mushrooms, thinly slice

2 green chilies, thinly sliced

75g Perfect Italiano Pizza Plus cheese

 

Method

  1. Mix the bread flour, salt, yeast on a clean table surface.
  2. Make a well in the center of the mixture and pour in the tepid water.
  3. Gradually mix the flour with the water until it comes together.
  4. Once combined, knead the dough on a flour dusted surface for 10-15mins.
  5. Then place it in a lightly oiled bowl, cling wrap it and let it prove in a warm place for around a hour or until doubled in size.
  6. Meanwhile, marinate the pork belly with garlic, gochujang, ginger, mirin, soy sauce and sesame oil. Leave it aside till assembly.
  7. Add 30g of Anchor salted butter into a heated pan and sauté both onion and mushroom. (Tips: Add the onions first, cook it for 3mins before adding the mushrooms. Don’t cook it for more than 5mins in total.)
  8. Once the dough is doubled in size, knock it back and divide the dough into 2.
  9. Cover the dough again and let it prove for another 30mins.
  10. Preheat your oven to 210 degree c or set it to pizza (fresh) mode if available.
  11. After the 2nd proving, one by one, gently pull and stretch the dough out.
  12. Place the stretched dough on a pizza pan or a big baking tray.
  13. Lightly brush the dough with the remaining melted Anchor salted butter.
  14. Spread 1 tablespoon of gochujang on a pizza respectively.
  15. Fill the pizza with marinated pork belly, onion, mushrooms, Perfect Italiano Pizza Plus cheese and chilis.
  16. Bake the pizza for 15-20mins or till golden brown.

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