I’m always a little skeptical when it comes to fusion food, I know I’m not alone in this, but some cuisines have been perfected over centuries or even longer, who am I to mess with it? However, I’m always keen to try things, especially when there is good evidence that it will work. For this incredible pizza, it’s actually inspired by one of my favourite street food eats, Banh Mi. It’s one of the OG’s of fusion food, marrying the tastes of Vietnam with the Baguette’s the French brought when they colonised the area in the 19th century. Honestly, if you’ve never had Banh Mi, can you really call yourself a foodie? Questionable.
So I asked myself why not do a similar thing with Pizza? I couldn’t think of a reason, so I did.
It’s super easy to do, you can use any kind of pork, the most decadent being pork belly rashers, they are amazing, but if you’re after something a little more low fat, pork scotch fillet is awesome.
Here’s what you need:
- Make it your own or not, you’ll need 2 pizzas.
- 600g of Pork
- 1/4 cup of Hoisin Sauce
- 2 tsp Crushed Ginger
- 2 tsp Crushed Garlic
- 1 tbsp Sweet Soy Sauce
- 1 tbsp Sesame Oil
- Sesame Seeds
- 2 tbsp Sweet Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Crushed Garlic
- 1 tsp Sriracha Sauce
- Mozzarella (Hundfulls?!?)
- 1 cup Sliced Mushrooms
- 1 cup Sliced Red Capsicum
- 1 Spring Onion
- 1/3 cup Chopped Corriander
Preheat your oven as hot as it gets, or use a pizza oven, the above pizza was cooked at 275 for about 8 or 9 mins.
Heat a pan to medium-high, season pork with salt and pepper.
Drizzle some sesame oil on the pan and add your pork pieces whole, cook until the fat begins to render and there’s a deep brown colour.
Remove pork from pan and rest for 5 min. Slice thinly after resting.
Reduce heat to medium-low and to the pan add sesame oil, garlic, and ginger, cook for a minute or so.
Add hoisin and sweet soy sauce and allow to reduce to half, be careful of the sauce burning.
Add sliced pork and sesame seeds, toss to coat evenly, and set aside to cool.
Mix together pizza sauce ingredients and lightly brush onto base/dough.
Add in this order; mozarella, pork, mushrooms and capsicum and cook in the oven until cheese browns slightly.
Top with fresh corriander and spring onion. Swirl a bit of extra sriracha sauce over the top and away you go.