Pizza, Korean-Style

Don Letendre, corporate chef at Neapolitan Famoso Pizzeri’s Vancouver
location, shares his recipe for an inimitable, Korean-inspired sweet and
salty pizza that should wake up taste buds.

Don Letendre, corporate chef at Neapolitan Famoso Pizzeri’s Vancouver location, shares his recipe for an inimitable, Korean-inspired sweet and salty pizza that should wake up taste buds.

Credit: Famoso Neapolitan Pizzeria

THE PIZZA
Method:

• Preheat oven to 260 C (500 F)
• Stretch out 1 x 10 oz. dough
• Add 2 fl. oz. of Korean barbecue sauce (chogochujang) and spread evenly over pizza dough
• Add 2 oz. fior di latte, break up and spread evenly over pizza
• Add 3 oz. pulled pork, spread evenly over pizza. (See spice rub instructions, brine instructions and pork butt cooking procedure, below)
• Add 1 oz. grated medium aged cheddar cheese, spread evenly over pizza
• Add 1 fl. oz. of hoisin sauce, dot onto pizza evenly
• Add 2 oz. thinly sliced green onions, spread evenly over pizza
• Cook until crust has speckled, about 2 minutes

SPICE RUB FOR PULLED PORK
Ingredients:

• Brown sugar    50 g
• White sugar    60 g
• Smoked paprika    60 g
• Granulated garlic powder    40 g
• Salt    60 g
• Cumin    32 g
• Chili powder    1 tsp.
• Cayenne pepper    1 tbsp.
• Dried oregano    0.5 tbsp.
• Ground white pepper    1 tsp.

Method:

• Collect all ingredients and equipment
• Place all ingredients into the stainless steel bowl
• Mix ingredients with a whisk
• Once mixed, take your fingers and run through spiced to ensure all spices have broken down and are well mixed.
• Store in an airtight container in a cool dark cupboard up to 3 months.

Note: Ensure spices are broken down and well mixed

PORK BUTT COOKING PROCEDURE
Method:

• Preheat oven to 250 C (482 F)
• Use a cocotte pot big enough to hold the piece of pork butt
• Place 3 large carrots cut in half lengthways, on the bottom of the pot
• Then place the pork butt on top of the carrots. This prevents the pork butt from touching the bottom of the pan.
• Place lid onto cocotte pot and place in the oven.
• Cook for 3-4 hours, or until meat starts to fall apart by pulling away with the end of fork
• Internal temperature should read at least 195 C (383 F)
• Pull pork out of the oven, take the lid off the pot and let the pork cool enough to handle
• Take two dinner forks and start to pull at the meat, shredding it
• Let the meat completely cool. Wrap and place in fridge for future use
• You will only need 3 oz. per pizza. Whatever you do not use, place in freezer bag and freeze for up to 1 month

BRINE FOR PULLED PORK
Ingredients:

• Water    2 L
• Salt    20 g
• Sugar    60 g
• Star anise    3 pieces
• Coriander seeds    1 tsp.
• Fennel seeds    1 tsp.
• Pork butt    1 kg

Method:

• Collect all ingredients and equipment.
• Place 2 L of water in the pot on high heat
• Place salt and sugar in the water, then stir with whisk
• Place the fennel seeds, star anise, coriander seeds in the pot of water, bring to rolling boil, then remove from heat.
• Strain brine, collecting all the spices. Place remaining 2 L of water in two food storage containers. Let cool to room temperature
• Place pork butt in a container big enough to hold the 1 kg pork butt. You must ensure that all pork is submerged in brine
• Cover and store in fridge at 4 C (39 F) overnight.

Notes:

1. Make sure brine is completely cooled before adding the pork butt
2. To accelerate the cooling process, place pot in an ice bath, stirring constantly until it reaches 30 C (86 F), then strain
3. HACCP/CCP rules – store in a cooler at 4 C (39 F)