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
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
Parmesan, for serving
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