HAPPY MOTHER'S DAY | ROASTED PORK BELLY PIZZA

Roasted pork belly (烧肉) is the ultimate temptation mama chow can never resist. When she heard the crunch of the belly skin while chewing onto the tender belly meat for the first time, she was determined to learn the recipe. Within a few days, she figured out the simplest way to roast it using common condiments in every Asian's kitchen. With her cleaver in hand, she chopped the overnight seasoned, sizzling roasted pork belly along with that sexy crack, crack, crack...we knew she succeeded😁

From that day onward, mama chow always served her roasted pork belly during prayers in all smiles, made batches of seasoned pork belly for my grandma, and shared her recipes to her sisters. Having to share what she loves is a total joy to her. So on this Mother's Day, I'm inspired to learn how to roast that sinful pork belly and serve it as a pizza to celebrate this special occasion. Pizzas are the perfect social food that bonds family over the weekends when everyone has a bit more time. A glass of white wine to pair with pizzas will be an ideal setting for everyone to relax at home and pick up where we left off. However, a pizza dough take hours to set right? What I did was to replace pizza dough with wraps! If you are a thin crust fan like me, you're in good hands😉 

Ingredients (serves 6)

  • 12 Mission 6-grain/ original wraps
  • 2kg Pork belly
  • ½ bunch Chinese baby spinach leaves
  • 250g cream cheese
  • 2 onions
  • 1 small zucchini
  • 250g Mozzarella
  • 3 stalks cilantro aka chinese parsley
  • 1 bulb garlic
  • 2 tablespoons oyster sauce
  • 1½ tablespoons curry powder
  • 1½ tablespoons sesame oil
  • White pepper
  • Tomato paste (for a red base, optional)

Kitchen Equipment

  • 2 chopping board (for meat and vegetables separately)
  • Cleaver (for slicing pork belly)
  • Vegetable knife
  • Small pot
  • Convection oven
  • 3 skewers
  • Pizza cutter
  • 2 pair of plastic gloves
  • Frying pan
  • Tongs

Preparation

Pork belly

  • Fill up half of the small pot with water, turn on medium-high heat and bring to boil. Gently put in pork belly for 2-3 minutes to kill active bacteria.
  • Scoop up pork belly onto a big bowl and wash it with running water. Set aside and let it cool.
  • Chop garlic into chunks.
  • Put on plastic gloves, slice pork belly into half. Rub garlic, oyster sauce, sesame oil, pepper and curry powder all over pork belly. Make sure every inch of pork belly is evenly coated.
  • *Refrigerate overnight in the middle compartment for the pork skin to dry out. This ensures the sexy crackling to be perfect when you roast it next day. Alternatively, refrigerate it for at least 30 minutes.

Toppings

  • Combine cream cheese spinach leaves together, mix well till it forms a nice paste texture. Refrigerate it.                                                                                                                        
  • Cut onions into half and slice them in thin strips. Peel zucchini in thin strips. Dispose its core and skin. 
  • Chop cilantro into chunks.

Cooking

  • Bring out pork belly and let it sit for 20 minutes, to bring it to room temperature before cooking. Meanwhile, preheat oven at convection setting for 10 minutes at 250 degree Celsius.  
  • Pan fry pork belly on a frying pan over medium heat. Use a pair of tongs to hold and sear each side of the pork belly for 1-2 minutes until it turns sizzling light brown.
  • Turn off heat and set them on the baking tray. Use skewers to pierce and join 2 slabs of the pork belly, make sure it stands on the baking tray.  
  • Insert baking tray on the middle rack in the oven and roast it for 20 mins for the first round. After 20 minutes, check the skin and sides of the pork belly, and insert back into the oven on the top rack to roast it for another 10-12 minutes. 
  • Bring out pork belly and let it cool for 5 minutes. Meanwhile, spread 2 tablespoons of the cream cheese and spinach paste over each wrap. Add zucchini and onion. 
  • Put on plastic gloves and dice roast pork belly. Add diced roasted pork belly on the wraps followed by a generous amount of Mozzarella. Put wraps back into the oven on the middle rack for 5-8 minutes.
  • Use a pizza cut and cut wraps into quarters. Sprinkle chopped cilantro and serve.    

The significant role Mozzarella plays in merging endless toppings of different gourmet ingredients together, turns every pizza to be undeniably presentable and salivating. Everyone kept asking for more! Alternatively on lazy days, pick up roasted pork belly on your way home and have this delicious pizza ready in minutes!

So give our local must-have delights a twist, instead of having rice to pair with roasted duck or char siew, indulge them in a wrap. 

Here's one of my favourite Chef Adam Liaw's "Quick and Easy" recipe.

Roast duck, cucumber and onion wraps (serves 4)

Ingredients

  • 1 cucumber, cut into batons
  • 4 large spring onions, finely shredded
  • 4 Mission Original Wraps
  • ½ cup of Hoisin sauce
  • ½ Cantonese roast duck

Cooking

  • Slice the duck into pieces and remove any bones.
  • Heat the Mission Original wraps according to the packet instructions.
  • Spread a little Hoisin sauce over each wrap and arrange duck, cucumber and spring onion on top.
  • Wrap and serve. 

Happy Mother's Day to all supermums, for being independent, strong, fearless, selfless, fighters from then and now. Mama chow, thank you for being you and I'm extremely blessed to be your daughter.💐😘

Lots of love. Xx