Pizza dough is slathered with your favorite barbecue sauce, topped with pork belly marinated in Asian seasonings and a dose of mozzarella cheese. Perfect for a unique pizza night.
By Justine Sulia
Pork belly pizza with barbecue sauce is the perfect recipe for Friday pizza night! Homemade or store-bought pizza dough is slathered with your favorite barbecue sauce. Pork belly is marinated in an Asian marinade and then crisped up in a hot skillet. The pork belly, along with a heavy dose of mozzarella cheese, is sprinkled on top of the pizza. Baked in a hot oven, this pork belly pizza has a crispy crust with addicting toppings!
Pork belly is just one of those special kinds of ingredients that I don’t think gets nearly enough love. It’s one of those ingredients, like foie gras or crispy frog’s legs, that when I see it on a menu, I HAVE TO HAVE IT.
I had pork belly on a pizza once at a restaurant, and I knew that I had to recreate it. On this pork belly pizza I had at a restaurant, the sauce was a garlicky white sauce. It was delicious, but I thought a sauce that had more *umph* was necessary in capturing the true essence of pork belly. Barbecue sauce was definitely the sauce for the job. Barbecue sauce has a sweetness that can rarely be matched. It must be all of that brown sugar. Pork belly needs some sweetness. It can be insanely salty. The barbecue sauce really balances out the flavors of the pizza.
Pair this pizza with a smokey porter or stout beer.
- 1 pound skinless pork belly, cut into 1 inch chunks
- 2 cloves of garlic, chopped
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoon Thai sweet chili sauce
- 2 teaspoons mirin
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- corn meal, for dusting
- 1 pound store-bought or homemade pizza dough
- 2 cups barbecue sauce (store-bought or homemade)
- 3 cups mozzarella cheese, grated
- 1 tablespoon fresh cilantro, chopped
- ¼ cup micro greens or sprouts
- In a large bowl, whisk together the garlic, soy sauce, hoisin sauce, chili sauce, mirin and sesame oil. Add the pork belly and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Once the pork belly has marinated, remove from fridge. Heat 2 tablespoons of olive oil in a saute pan set over medium-high heat. Add the pork belly, and cook until crispy, turning every minute or so. This will take about 10 minutes. Remove from heat and transfer to a plate that has been lined with paper towel to get rid of any excess grease.
- Preheat your oven to 475 degrees F and if you are using a pizza stone, place it in the oven at this point.
- On a pizza peel (or a large baking sheet if you are using one), sprinkle a layer of corn meal. Cut your dough into 2 (for larger pizzas) or 3 (for smaller pizzas) equal-sized portions. Form 1 portion of the dough into a circular shape, stretching and shaping where necessary. You may need to bake each pizza separately, so start with one and then go from there.
- When your dough is to your desired shape and size, spread about ½-1 (depending on how many pizzas you are making) cup of the barbecue sauce on top. Arrange half of the pork belly on top and then sprinkle with 1-1½ cups of the cheese.
- Place the pizza in the oven and bake for 7-10 minutes or until the cheese is bubbly and brown and the edges of the dough are also brown. Remove from oven and let stand for approximately 4 minutes before serving.
- Repeat for the second and third portions of dough.
- Sprinkle with fresh cilantro and micro greens and serve!
I am the writer, publisher and photographer behind Cooking and Beer. Over at Cooking and Beer, I am combining bold and inspirational cooking (and baking) with the best craft beer I can get my hands on!