1. While this recipe works well on a variety of pizza crusts, we think our classic pizza dough is a great fit. Make your dough ahead of time to give it enough time to rise at room temperature before firing up your oven.

For the Vietnamese porchetta:

1. Use a sharp knife to score the outer skin of the pork belly, making sure not to go all the way through the skin –– just make small dashes. Flip the meat over, then score the meat side in a criss-cross pattern, with each slice about a half inch apart.

2. Next, combine the remaining ingredients in a bowl and mix to make a marinade. Rub the marinade all over the meat side of the belly. Roll the meat into a tight cylinder with the skin side facing out, then tie it with kitchen twine. Next, salt the outside skin and place it on a baking sheet, then place in the fridge to rest overnight.

   

3. Preheat your oven to 180°C and take the pork out of your fridge. Pat down the outside of the meat with a paper towel to remove any excess water that was released from the salt. Bake the port until the internal temperature reaches 68°C, about 2 1⁄2 hours, rotating every 30 minutes. Then let it sit until the internal temperature reaches 71°C. Let it cool before slicing for the best results.

For the Hoisin sauce:

1. Combine all ingredients in a small saucepan and simmer for 3 minutes then remove from heat. Make sure to discard the star anise before serving. 

   Tip: If you want to take this sauce to the next level, add 30 grams of the pork belly drippings.

For the Asian pistou:

1. Combine all ingredients in a food processor and blend until almost smooth, leaving a little bit of chew. The texture should look like a classic pesto, smooth but with some small pieces of herbs and nuts.

For the mung bean crumble:

1. Wash and rinse the mung beans until the water runs clear. Then, combine the mung beans, water, and a pinch of salt in a small saucepan and bring to a boil. Cook until the water has nearly evaporated, stirring occasionally. Then turn off the heat, cover with a lid, and let sit for 10 minutes. Fluff the mung beans with a fork, then mix in the nutritional yeast. Adjust seasonings to taste if necessary — it should be reminiscent of parmesan cheese.

For the dried shrimp floss:

1. Place dried shrimp in a metal bowl and set aside. Bring the water to a boil, then pour it over the dried shrimp. Let it sit for ten minutes, then drain. Place shrimp in a food processor then shred until it turns to a flossy texture, about 2 minutes.

For the spring onion oil:

1. Add the spring onions and oil to a small saucepan and bring to a boil. Let the spring onions fry for about 5 minutes, or until they become fragrant. Then remove from heat and let cool. 

For the pizza:

1. Fire up your Ooni oven, aiming for 455°C to 510°C on the stone baking board. For a fast, accurate temperature reading, we recommend using an infrared thermometer.

2. Lightly flour a work surface and place one dough ball on it and begin pushing the air from the centre to the outer edges with your fingers. Stretch the dough out to a 12-inch-round base, and then lay it over your lightly-floured pizza peel.

3. Top your pizza with the pistou, then layer on slices of the porchetta.

   

4. Next, slide your pizza off the peel and into the oven. Cook for 60 to 90 seconds, rotating pizza often to ensure an even bake. Once the pizza has finished cooking, top with the mung bean crumble and dried shrimp floss. Slice, then drizzle on the scallion oil and hoisin sauce.