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1
Note the pork belly requires at least 2 hours of refrigeration/marinating time (up to overnight).
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2
In a large bowl, whisk together the garlic, soy sauce, hoisin sauce, chili sauce, mirin and sesame oil.
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3
Add the pork belly chunks and toss to coat.
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4
Cover and refrigerate for at least 2 hours or overnight.
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5
Once the pork belly has marinated, remove from fridge.
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6
Heat the olive oil in a saute pan set over medium-high heat.
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7
Add the pork belly chunks and cook until crispy, turning every minute or so.
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8
This will take about 10 minutes.
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9
Remove from heat and transfer to a plate that has been lined with paper towel to get rid of any excess grease.
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10
Preheat your oven to 475 F and if you are using a pizza stone, place it in the oven at this point.
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11
On a pizza peel (or a large baking sheet if you are using one), sprinkle a layer of cornmeal.
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12
Cut your dough into 2 (for larger pizzas) or 3 (for smaller pizzas) equal-sized portions.
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13
Form the portions of dough into circular shapes, stretching and shaping where necessary.
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14
You may need to bake each pizza separately, so start with one and then go from there.
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15
When your dough is to your desired shape and size, distribute the barbecue sauce evenly among the pizzas.
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16
Spread it with the back of a spoon.
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17
Arrange the pork belly on top and then sprinkle evenly with mozzarella cheese.
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18
Place a 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.
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19
Remove from oven and let pizza stand for approximately 4 minutes before serving.
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20
Repeat for the second and third portions of dough.
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21
Sprinkle with fresh cilantro and micro greens and serve!
