Ingredients
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¼ cup reduced-sodium soy sauce
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3 tablespoon packed brown sugar
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3 tablespoon Chinese rice wine or dry sherry
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3 tablespoon honey
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3 tablespoon ketchup
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1 tablespoon hoisin sauce
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½ teaspoon Chinese 5-spice powder
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1 clove garlic, minced
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1 pound boneless pork country-style ribs
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¼ cup rice vinegar
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2 tablespoon granulated sugar
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½ teaspoon kosher salt
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2 carrots, cut into thin ribbons
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1 small daikon, peeled and cut into thin ribbons
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1 teaspoon cornstarch
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Vegetable oil
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1 pound purchased or homemade pizza dough
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Liver pate or Braunshweiger, optional
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8 ounce mozzarella cheese, shredded (2 cups)
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½ of an English cucumber, peeled if desired, and thinly sliced
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2 jalapeño or Fresno chile peppers, stemmed and sliced
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½ cup cilantro leaves
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¼ cup sliced green onions
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Sriracha sauce
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Purchased Japenese mayonnaise*
Directions
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In a gallon-size resealable plastic bag combine soy sauce, brown sugar, rice wine, honey, ketchup, hoisin sauce, Chinese 5-spice, and garlic. Reserve 1/3 cup of marinade; store in an air-tight container in the refrigerator. Add pork to remaining marinade in bag and seal. Gently toss to coat pork. Chill and let marinate 2 to 24 hours.
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Preheat oven to 400°F. Drain ribs, discarding marinade. Transfer ribs to a 2-quart baking dish and cover with foil. Bake 25 to 30 minutes or until tender. Remove from oven and let stand 10 minutes; thinly slice.
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Meanwhile, in a medium bowl whisk together rice vinegar, sugar, and salt. Add carrots and daikon. Set aside to marinate.
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In a small saucepan, whisk together reserved 1/3 cup marinade and cornstarch. Cook and stir over medium-high heat until thickened and bubbly. Remove from heat and set aside.
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Brush a large baking sheet with vegetable oil. Roll pizza dough out to a 14- to 16-inch circle on a lightly floured surface; transfer to prepared baking sheet. Spread thickened marinade over dough. Top with sliced pork, pate (if desired) and cheese. Bake 20 to 30 minutes or until cheese is golden brown.
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Top with daikon, carrots, cucumber, peppers, cilantro and green onions. Drizzle with sriracha and mayonnaise.
Tips
*If you can't find Japanese mayo, you can make your own by combining 1 cup mayonnaise, 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon garlic powder.
Nutrition Facts (per serving)
| 390 | Calories |
| 15g | Fat |
| 37g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 390 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 5g | 25% |
| Cholesterol 63mg | 21% |
| Sodium 721mg | 31% |
| Total Carbohydrate 37g | 13% |
| Total Sugars 9g | |
| Protein 23g | 46% |
| Vitamin C 16.2mg | 18% |
| Calcium 258mg | 20% |
| Iron 9.9mg | 55% |
| Potassium 511mg | 11% |
| Folate, total 22.6mcg | |
| Vitamin B-12 0.8mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
