For the Sriracha aioli: Place the egg yolks in the bowl of an electric mixer or in a medium mixing bowl. Beat or whisk until the yolks are pale yellow. Combine the olive oil and canola oil in a measuring cup with a pouring spout. Very slowly pour the oil into the egg yolks in a steady stream while beating on medium to high speed or whisking rapidly to emulsify. Continue until all the oil is incorporated. Beat or whisk in the lemon juice, salt and pepper. Stir in Sriracha sauce to taste. Refrigerate until ready to use.
For the pizzas: Cut the pork into 1 1/2-inch cubes and place in a large bowl. Sprinkle with salt and brown sugar and toss to coat.
Take a large plastic zip-close bag and pour in half of the char siu sauce. Add the pepper and food coloring. Add the pork, seal the bag and refrigerate 1 to 2 hours.
Preheat the oven to 400 degrees F. Heat a large ovenproof skillet over medium-high heat. Add the canola oil. Add the pork and cook until it is seared on all sides. Place the skillet in the oven and roast, stirring every 10 minutes, until the edges of the pork start to burn, 30 to 35 minutes. Remove from the oven and let cool. Chop the pork and mix it with the remaining char sui sauce.
Raise the oven temperature to 425 degrees F. Spread the pizza crusts evenly with the pizza sauce. Sprinkle evenly with the cheese. Sprinkle with the pork, then with the jalapenos and finally with the onions. Bake the pizzas on the rack in the center of the oven until cooked and browned, 10 to 12 minutes. Remove from the oven and top with the napa cabbage and purple cabbage. Drizzle with some of the Sriracha aioli.
Don't try and overload your pizzas before you bake them! The thicker they are with toppings, the longer they¿ll take to cook.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.