Recipe courtesy of Matt Basile
Episode: Pig Out
28 hr 30 min
1 hr
10 servings


  • Kimchi:
  • 8 ounces Brussels sprouts
  • One and a half 7-ounce cans chipotle peppers in adobo sauce
  • 4 ounces fresh ginger, peeled
  • 1 tablespoon cayenne pepper
  • 10 fresh basil leaves 
  • 3 green onions, coarsely chopped
  • 1 bunch fresh cilantro, coarsely chopped
  • 1 Fuji apple, coarsely chopped
  • 1 Bosc pear, coarsely chopped
  • 1 cup sriracha sauce 
  • 1/3 cup plus 1 tablespoon sesame oil
  • 1 teaspoon Asian fish sauce
  • 2 cups rice wine vinegar 
  • 2 tablespoons kosher salt 
  • 1 lemon, juiced
  • Pork Belly:
  • 2 cups tomato juice
  • 1/2 cup Dijon mustard 
  • 1/2 cup rice wine vinegar 
  • 3 pounds pork belly 
  • Canola oil, for frying
  • 2 pounds store-bought pizza dough
  • Olive oil, for sauteing
  • Kosher salt
  • Parmesan, for serving


Special equipment: deep fryer, kitchen scale

For the kimchi: Cut the bottoms off all the Brussels sprouts, pick the leaves and wash thoroughly. Place the leaves in a large bowl. In a blender, blitz the chipotles, ginger, cayenne, basil, green onions, cilantro, apple and pear. Place the blitzed mixture in a separate large bowl and stir in the sriracha, sesame oil and fish sauce. Toss the Brussels sprout leaves in the rice wine vinegar, salt and lemon juice. Add the blended mixture to the Brussels sprout leaves and stir thoroughly. Place in the fridge for 24 hours. The longer the leaves marinate, the more they capture that flavor.

For the pork belly: Preheat the oven to 325 degrees F. Combine the tomato juice, Dijon mustard and rice wine vinegar in a bowl and mix well. Place the pork belly in an ovensafe pan and add the liquid mixture. Cover the pan with parchment paper and then seal tightly with aluminum foil. Place the pork belly in the oven and cook 4 hours. Let the pork belly rest until it comes to room temperature. Place it in the fridge at least overnight, but preferably 24 hours, so that the fat can congeal, making the pork belly easier to slice.

Heat the canola oil in a deep fryer to 325 degrees F, or fill a pot with 1 inch canola oil and heat until the oil registers 325 degrees F on a deep-fry thermometer. Portion the pizza dough into 3-ounce pieces. Flatten the pieces of dough and place in the hot oil carefully, 2 at a time, so that the oil doesn't cool down. As the dough begins to bubble and cook, use a set of tongs to flip it in the oil. The dough is ready once light golden brown and puffy, about 1 minute. Let drain on a rack or plate layered with paper towels.

Cut your pork belly into 1/4-inch slices. Grab a nonstick pan and add a little bit of olive oil over high heat. Get the pan hot and add the belly pieces to the pan. The meat is already cooked, so all you are doing is giving the meat a nice crispy exterior, 45 to 60 seconds per side. Lightly salt the belly once it comes out of the pan.

Place the pork belly slices on the pizza dough and top with the kimchi Brussels sprouts. Grate fresh Parmesan over the entire dish and serve.

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