Ming Tsai mixes leeks, pork and ginger to create a taste sensation.
In a wok or sauté pan, lightly coated with oil add the pork. Season with salt and pepper. Continue to cook the pork for about 7 minutes or until the pork is cooked through. Remove the pork from the pan and set aside.
In the same pan, coat with oil, sauté the ginger, garlic, Hoisin sauce and 2 teaspoons of the sesame oil, cook for 1 minute; add the leeks and cook for 3 minutes. Add the pork back to the pan and stir to incorporate. Transfer the pork mixture to a bowl to cool. Cut the pizza dough into 3 equal pieces. Roll one piece out at a time, into a circle, super thin, 1/8-1/16th inch.
In a bowl, combine the remaining teaspoon of sesame oil with 3 tablespoons of canola oil. Brush the oil mixture on the top of the rolled out dough round, season with a pinch of salt. Spread a thin layer of the filling, breaking up the big pieces of pork. Roll tight like a jelly roll. Twist the dough from each end in opposite directions to create additional rows. Bring in ends to create a disk, tucking the end piece under the disk.
Roll out to ¼ inch. Brush one side of the dough with the oil and press one side of the dough into sesame seeds. In a sauté pan, over medium heat, lightly coated with oil sear the sesame side first until golden, brown and delicious. Flip and brown the other side. Repeat for remaining pieces.
Season lightly with salt, cut into wedges and drizzle with a little sesame oil.
Serve with a dipping sauce.
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