Main ingredients 🥩
pork neckpuff pastry sheetCamembert cheesewhole garlic clovesssamjangegg yolkchivesparsley powderflourblack pepper
Striker Chef's Ssamjang Pork Neck Pizza
A unique puff pastry pizza featuring savory pork neck and whole Camembert cheese harmonizing with ssamjang sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy a different fusion pizza dish
- ⭐ Those looking for a visually appealing home party menu for guests
Ingredients needed 🛒2 servings
- pork neck 300g
- puff pastry sheet 2 sheets
- Camembert cheese 1 wheel
- whole garlic cloves 10 cloves
- ssamjang 2 tablespoons
- egg yolk 1
- chives 2 stalks
- parsley powder a little
- flour a little
- black pepper a little
Recipe 🍳
- Cut the pork neck into bite-sized pieces, score them, then toss with ssamjang sauce and marinate.
- Lightly dust the work surface with flour (additional flour) and roll out the puff pastry sheet thinly with a rolling pin.
- Place the whole Camembert cheese in the center of the pastry, then arrange the marinated pork neck and whole garlic cloves around it, shaping the pastry to enclose the filling.
- Cover with the other pastry sheet or trim the edges, brush the surface with egg yolk, top with remaining pork neck, and sprinkle with black pepper.
- Bake in a preheated oven or air fryer at 180°C for 25-30 minutes until golden brown.
- Slice the baked pizza into serving pieces and garnish with finely chopped chives and parsley powder.
- Cut pork neck and marinate in ssamjang sauce.
- Roll out puff pastry sheet thinly.
- Place Camembert, garlic cloves, and pork neck on pastry and shape.
- Brush with egg yolk, add remaining pork neck and pepper, then put in oven.
- Bake at 180°C for 25-30 minutes until golden.
- Sprinkle with chives and parsley powder to finish.
Cooking tips 💡
- Puff pastry easily sticks when thawed, so work quickly immediately after defrosting or use plenty of flour.
- Baking time may vary depending on your appliance; bake until the pastry surface turns a golden brown color.
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