After my Korean-themed dish for the Olympics was a flop (and may have broken my pressure cooker?), I knew this pizza weekend was my opportunity for redemption! This recipe turned out really well, and made for some good leftovers later in the week.The bulgogi marinade is shamelessly stolen from Merideth’s Bulgogi Sub with Gochujang Mayonnaise.

Ingredients

Bulgogi Marinated Pork Belly

• 1 1/2lbs. pork belly, sliced into long strips
• Bulgogi marinade

Tomato Sauce

• 8 oz tomato sauce
• 2tbs soy sauce
• 2tsp brown sugar
• 2tbs mirin or rice wine

Toppings

• 1 apple pear or ya pear, thinly sliced
• 1 red and green bell pepper each, diced
• 2 shallots, thinly sliced
• 1 cup mozzarella cheese
• 1in ginger, grated

Instructions

Bulgogi Marinated Pork Belly

1. Marinate pork belly overnight, or for at least one hour.
2. Preheat oven to 450 degrees.
3. Pat pork belly strips dry and score fat side with diagonal cuts. Lay fat side up on metal baking pan.
4. Roast pork belly for 30 minutes, then reduce heat to 300 degrees. Cook for another hour, checking every 5 minutes after 45 minutes have passed.
5. Remove from oven and let cool. Dice meat portion and set aside.

Pizza

1. Preheat oven to 400 degrees.
2. Mix together tomato sauce ingredients and spread on prepared pizza crust. For our recipe, we made 4 smaller pizzas.
3. Top pizza with pork belly and other toppings. Cook for 10-15 minutes or until edges of pizza crust is a golden brown.

Wine Pairing: I had my first taste of plum wine with this recipe! It’s sweetness was a great aperitif while I waited on the oven. For the rest of the meal, a fruity merlot helped balance the saltiness of the pork belly and marinade.