Char Siu Pork Pizza

Sticky pork belly cubes, spring onion ginger salsa, and fluffy pizza dough – a match made in heaven!

Done in 2 hours

Serves 4



for the pork belly

6pork belly slices

1/2 tspfive spice

1/8 tspred food colouring

1 tspsoy sauce

1/2 tspsesame oil

1/2 tsp white pepper

1/2 tbspblack treacle

1 tbsphoisin

1 tbspgranulated sugar

1 tbsp shoaxing wine

1 tbspgarlic paste

2 tspsalt

for the salsa

1 inchginger, grated

3spring onions, finely chopped

1/2cucumber, finely diced

1 tbsprice vinegar

2 tbsp vegetable oil

Pinch salt

for the pizza

500gstrong white bread flour

350gwarm water




drizzleolive oil

low moisture mozzarella, grated

With the task of combining barbecue and pizza, I decided to branch out away from American style barbecue, and instead highlight Chinese barbecue. This recipe uses Char Siu pork belly, with a sweet and sticky marinade charred to perfection. Topped with a Hainanese inspired spring onion, ginger, and cucumber salsa for some freshness, and of course mozzarella on some fluffy dough for the pizza element.


Mix together all of the ingredients for the char siu marinade, and set some aside for the pizza base later.

Add the pork, coat well, and leave in the fridge to marinade for at least four hours.

For the dough, combine the water and yeast, and leave to sit for 10 minutes. Combine the flour and salt, then add half of the flour mix to the activated yeast. Mix with a wooden spoon, then gradually add the rest of the flour. Once a shaggy dough forms, tip it out onto the side

Knead for 5-10 minutes, grabbing the dough from the bottom and dropping it down onto the surface, pulling back and folding it over on itself. Repeat this until its no longer sticky, and forms a nice soft ball.

Divide into 6, then leave to prove for 2-3 hours.

Meanwhile, remove the pork from the fridge and place on a baking sheet. Preheat the oven to 175 C.

Pop into the oven for an hour, flipping half way, brushing with any excess marinade throughout.

Combine the spring onions, cucumber, ginger, sesame oil, rice vinegar, vegetable oil, and salt.

Shape one of the dough balls into a pizza base. Add a splash of oil to the bottom of a skillet, get it hot, then add the dough. Once it starts bubbling, turn off the heat, and add sauce and cheese

Pop into under the grill, just long enough for the cheese to melt and the dough to brown. Slice up the pork, place on top, and finish with the spring onion salsa. Enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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