Pork Belly Pizza with Barbecue Sauce

Note the pork belly requires at least 2 hours of refrigeration/marinating time (up to overnight).

In a large bowl, whisk together the garlic, soy sauce, hoisin sauce, chili sauce, mirin and sesame oil. Add the pork belly chunks and toss to coat. Cover and refrigerate for at least 2 hours or overnight.

Once the pork belly has marinated, remove from fridge. Heat the olive oil in a saute pan set over medium-high heat. Add the pork belly chunks and cook until crispy, turning every minute or so. This will take about 10 minutes. Remove from heat and transfer to a plate that has been lined with paper towel to get rid of any excess grease.

Preheat your oven to 475 F and if you are using a pizza stone, place it in the oven at this point.

On a pizza peel (or a large baking sheet if you are using one), sprinkle a layer of cornmeal. Cut your dough into 2 (for larger pizzas) or 3 (for smaller pizzas) equal-sized portions. Form the portions of dough into circular shapes, stretching and shaping where necessary. You may need to bake each pizza separately, so start with one and then go from there.

When your dough is to your desired shape and size, distribute the barbecue sauce evenly among the pizzas. Spread it with the back of a spoon. Arrange the pork belly on top and then sprinkle evenly with mozzarella cheese.

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. Remove from oven and let pizza stand for approximately 4 minutes before serving. Repeat for the second and third portions of dough.

Sprinkle with fresh cilantro and micro greens and serve!