Kimchi Pork Belly Pizza with Gochujang Sauce

Name: Kimchi Pork Belly Pizza with Gochujang Sauce
Prep time: 30 min
Cook time: 34 min
Total time: 1 h 4 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 20 oz (570 g) pizza dough, at room temperature, divided into 2 equal balls (about 285 g each); 2 tbsp (16 g) semolina or fine cornmeal; 1 tbsp (15 ml) olive oil; 12 oz (340 g) skinless pork belly, sliced ¼ inch (6 mm) thick, then cut into 1½-inch (4 cm) pieces; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1½ cup (225 g) napa cabbage kimchi, squeezed firmly to remove liquid, then roughly chopped into ½-inch (1 cm) pieces; 2 tbsp (36 g) gochujang; ½ cup (120 g) canned crushed tomatoes; 1 tbsp (21 g) honey; 2 cloves (6 g) garlic cloves, finely grated or minced; 2 tsp (10 ml) toasted sesame oil, 1 tsp for the sauce, 1 tsp for finishing; 8 oz (226 g) low-moisture whole-milk mozzarella, coarsely shredded (about 2 cups); 3 whole (45 g) scallions, thinly sliced on the diagonal; 1 tbsp (9 g) toasted sesame seeds; 2 tbsp (30 g) Japanese-style mayonnaise, thinned with 1 tsp water in a small bowl or squeeze bottle (optional)

From the MyKitchenBank Kitchen

Crisp-edged pork belly, tangy sizzled kimchi and stretchy mozzarella sit on a sweet-spicy gochujang sauce, all baked on a blistered crust. Finished with scallions, sesame and an optional mayo drizzle, it's rich, funky and balanced.

Prep: 30 min
Cook: 34 min
Wait: 48 min
Total: 1 hr 52 min
Makes: 2 twelve-inch pizzas (8 slices total)

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Ingredients

4 servings

For the pizza bases
20 oz (570 g) pizza dough, at room temperature, divided into 2 equal balls (about 285 g each)
2 tbsp (16 g) semolina or fine cornmeal
1 tbsp (15 ml) olive oil
For the pork and kimchi
12 oz (340 g) skinless pork belly, sliced ¼ inch (6 mm) thick, then cut into 1½-inch (4 cm) pieces
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1½ cup (225 g) napa cabbage kimchi, squeezed firmly to remove liquid, then roughly chopped into ½-inch (1 cm) pieces
For the gochujang sauce
2 tbsp (36 g) gochujang
½ cup (120 g) canned crushed tomatoes
1 tbsp (21 g) honey
2 cloves (6 g) garlic cloves, finely grated or minced
2 tsp (10 ml) toasted sesame oil, 1 tsp for the sauce, 1 tsp for finishing
To assemble and finish
8 oz (226 g) low-moisture whole-milk mozzarella, coarsely shredded (about 2 cups)
3 whole (45 g) scallions, thinly sliced on the diagonal
1 tbsp (9 g) toasted sesame seeds
2 tbsp (30 g) Japanese-style mayonnaise, thinned with 1 tsp water in a small bowl or squeeze bottle (optional)

Equipment (7)

Pizza stone, baking steel or heavy rimless baking sheet
Pizza peel or flat baking sheet for sliding the pizzas
12-inch (30 cm) heavy skillet, cast iron or stainless
Parchment paper (2 sheets, about 14 inches / 35 cm)
Instant-read thermometer
Sharp knife and cutting board
Pizza cutter

Steps

Before you start

Take the pizza dough out of the fridge 45 minutes before baking so it relaxes and stretches without snapping back. If using frozen dough, thaw it overnight in the fridge first.
Use well-fermented, sour kimchi if you can. Fresh, mild kimchi gives a flatter flavor. Keep the juice for another use, such as fried rice.
Place a pizza stone or inverted heavy baking sheet on the middle rack before you preheat. It needs the full 45 minutes to get properly hot.
Pork belly slices are much easier to cut thinly if the belly is chilled for 20 minutes in the freezer first.

1
Preheat and rest doughOven 500°F / 260°C
- Place a pizza stone or steel on the middle oven rack and preheat the oven to 500°F (260°C) for a full 45 minutes.
- While it heats, divide the dough into 2 equal balls (about 285 g each), place on a lightly floured surface, cover with a damp towel and let them relax at room temperature.
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Ready when: Dough balls feel soft and slack, and an oven thermometer reads 500°F (260°C)
Tip: If your oven tops out at 475°F (245°C), that works. Just add 2 to 3 minutes to each bake.
2
Prep the kimchi
- Squeeze the kimchi in handfuls over a bowl to press out as much liquid as you can.
- Chop it into ½-inch (1 cm) pieces.
- Set aside.
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Ready when: Kimchi feels damp but not dripping when squeezed
Tip: Wet kimchi makes a soggy pizza. Squeeze it harder than you think you need to.
3
Sear the pork belly
- Pat the pork belly pieces dry and toss with the salt and pepper.
- Put them in a cold 12-inch (30 cm) skillet in a single layer, then set over medium heat.
- Cook for 10 to 12 minutes, turning every few minutes, until the fat renders and both sides are deep golden with crisp edges.
- Lift the pork out with a slotted spoon onto a paper towel-lined plate.
- Leave about 1 tablespoon of rendered fat in the skillet and discard any extra.
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Ready when: Pieces are deep golden with crisp edges and read at least 145°F (63°C) in the thickest piece
Tip: Starting in a cold pan renders the fat gently so the pork crisps rather than toughens.
4
Sizzle the kimchi
- Raise the heat to medium-high.
- Add the chopped kimchi to the skillet with the reserved pork fat and cook, stirring often, for 3 to 4 minutes, until it smells toasty, looks slightly caramelized at the edges and the pan is nearly dry.
- Scrape into a bowl and let cool slightly.
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Ready when: Kimchi is glossy with browned edges and no liquid pools in the pan
5
Make the sauce
- In a small bowl, stir together the gochujang, crushed tomatoes, honey, grated garlic and 1 teaspoon of the sesame oil until smooth.
- Taste: it should be spicy, sweet and slightly tangy.
- Add a pinch more honey if your gochujang is very hot.
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Ready when: Sauce is smooth, thick and brick-red, with no streaks of gochujang
6
Stretch the dough
- Cut two sheets of parchment about 14 inches (35 cm) square and dust each with 1 tablespoon semolina.
- Place a dough ball on each and press from the center outward with your fingertips, leaving a ½-inch (1 cm) rim, then stretch into a 12-inch (30 cm) round.
- If the dough springs back, rest it 5 minutes and try again.
- Brush the rims lightly with the olive oil.
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Ready when: Rounds are about 12 inches (30 cm) wide, evenly thin in the middle with a puffy rim
Tip: Avoid a rolling pin. It squashes the air bubbles that give the crust its chew.
7
Top the pizzas
- Spread about ⅓ cup of sauce over each round, leaving the rim bare.
- Scatter half the mozzarella on each, then divide the sizzled kimchi and the crisp pork belly evenly between them.
- Keep the toppings spread in a single layer so the heat reaches the cheese.
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Ready when: Sauce is a thin, even layer and cheese covers it up to the rim
Tip: Any leftover sauce is good for dipping the crusts. Don't pile it on or the center will stay wet.
8
Bake the first pizzaOven 500°F / 260°C
- Slide one pizza, still on its parchment, onto the hot stone using a peel or flat baking sheet.
- Bake at 500°F (260°C) for 8 to 10 minutes, until the crust is deeply golden with charred spots and the cheese is bubbling and browning in places.
- Slide it out onto a cutting board.
- Keep the oven closed as much as possible so the heat stays high.
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Ready when: Rim is deep golden with dark blisters, cheese is bubbling with brown flecks, and the underside is crisp when lifted
Tip: Check the underside after 7 minutes. If the top is done but the bottom is pale, return it to the stone for 1 minute.
9
Bake the second pizzaOven 500°F / 260°C
- Let the oven recover for 2 minutes, then bake the second pizza the same way at 500°F (260°C) for 8 to 10 minutes, until the crust is blistered and golden and the cheese is bubbling.
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Ready when: Crust is blistered and golden and the cheese is bubbling with brown flecks
10
Finish and serve
- Scatter the scallions and sesame seeds over both pizzas and drizzle with the remaining 1 teaspoon sesame oil.
- If using, zigzag the thinned mayonnaise over the top.
- Let the pizzas rest for 3 minutes so the cheese sets, then cut each into 4 slices and serve hot.
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Ready when: Cheese no longer sloshes when the pizza is nudged and slices cut cleanly
Tip: Add the scallions after baking so they stay fresh, bright and crunchy.

Good to know

Tips

Squeeze and sauté the kimchi. Removing its moisture is the most important step for a crisp crust.
Heat is everything. A stone or steel preheated for the full 45 minutes gives a blistered, chewy crust at home-oven temperatures.
Keep the sauce layer thin and the toppings in a single layer so the center bakes through without getting soggy.
Slice the pork thinly and cook it fully before topping. The pizza bakes too quickly to cook raw belly.

Make ahead

"The sauce can be made up to 5 days ahead and kept covered in the fridge. The pork belly and kimchi can be cooked up to 2 days ahead, cooled, and stored separately in the fridge. Bring them to room temperature (about 20 minutes) before topping. The pork can be re-crisped in a hot skillet for 2 minutes before using."

Storage & reheating

Room temperature: up to 2 hours. Fridge: store slices in an airtight container for up to 3 days. Freezer: wrap slices individually and freeze for up to 2 months. Reheat slices on a hot skillet over medium-low heat, covered, for 4 to 5 minutes, or in a 400°F (200°C) oven for 8 to 10 minutes, until the crust is crisp and the cheese is hot. A microwave will make the crust soft.

Substitutions

skinless pork belly → thick-cut bacon or sliced pork shoulder. Use 340 g thick-cut bacon, cooked until crisp and cut into pieces, or ¼-inch slices of pork shoulder. Shoulder is leaner and needs about 2 tbsp added oil when searing.
gochujang → sriracha plus extra honey. Use 1 tbsp sriracha, 1 tbsp tomato paste and an extra 1 tsp honey. The flavor will be brighter and less fermented.
low-moisture whole-milk mozzarella → mozzarella and Monterey Jack blend. Use half and half for a creamier melt. Avoid fresh mozzarella, which is too wet for this pizza.
Japanese-style mayonnaise → sour cream or plain Greek yogurt. Thin with a little water and a squeeze of lime for a tangy cooling drizzle.