Spicy Pork Belly Pizza

This Korean Spicy Pork Belly Pizza fuses the bold, fiery flavors of Korean barbecue with the cheesy indulgence of a crispy, golden pizza. Topped with tender, caramelized pork belly marinated in gochujang and finished with a creamy, tangy gochujang vodka sauce, it delivers the perfect balance of heat, richness, and umami. Baked in the InstantHeat™ Pizza and Toaster Oven, this fusion favorite brings a spicy twist to pizza night.

INSTRUCTIONS

1. Start by marinating the pork belly. Combine the pork belly slices with gochujang, soy sauce, rice wine, honey, sesame oil, garlic, ginger, gochugaru, and black pepper. Mix until evenly coated. Cover and marinate for at least 1 hour, or overnight for richer flavor. 
2. Grill or pan-sear the marinated pork belly over medium-high heat until caramelized and slightly crispy. Set aside and slice into bit-sized pieces. 
3. Add garlic and olive oil to your pan and cook until fragrant. Stir in the gochujang, then carefully deglaze with vodka. Simmer for 1-2 minutes, then add tomato sauce and cream. Cook until smooth and slightly thickened. Season with salt to taste. 
4. Lightly oil a Detroit-style pan or pizza tray. Stretch the dough to fit and let it proof at room temperature for 1 hour, until airy and puffy. 
5. Top the proofed dough with a light layer of mozzarella. Bake in the InstantHeat™ Pizza and Toaster Oven at 500°F / 260°C for 4 minutes, until the crust begins to set. 
6. Remove from the oven. Spread a thin layer of gochujang vodka sauce, add the cooked pork belly, and top with more mozzarella. 
7. Return to the oven and Bake at 500°F / 260°C for 5-7 minutes, until the cheese is bubbly and the edges are golden and crisp. 
8. Let rest for 1-2 minutes before slicing. Garnish with sliced green onions, sesame seeds, and an optional drizzle of spicy mayo. Serve hot!