Pork Belly Breakfast Sandwich
Serves: 4
Prep Time: 20 minutes
Cook Time: 2 hours
BEER PAIRING
Pair with an International Pilsner, like Pilsner Urquell®
The crisp, hoppy flavor of this International Pilsner adds a contrast to the sweet maple glaze and pork belly that lightens this breakfast sandwich.
This epic breakfast sandwich starts with slow-braised pork belly that has been crisped and glazed with black pepper and maple syrup, then layered with a fried egg. The light honey sweetness in Pilsner Urquell® complements the bagel in the sandwich and adds richness to the texture of the fried egg.
INGREDIENTS
Pork Belly
1 pound pork belly
1 teaspoon kosher salt
¼ cup quality maple syrup
1 teaspoon fresh ground black pepper
Sandwich
1 tablespoon neutral cooking oil, such as vegetable oil
4 large eggs
Kosher salt
1 cup arugula
4 bagels, sliced and toasted
PREPARATION
STEP 1
Preheat oven to 350°F. With a fork or toothpick, pierce the skin of the pork belly many times to help tenderize it. Place pork belly skin side up in a braising dish or Dutch oven and fill with enough water to just come to the top of the pork belly. Add salt to the water and cover. Place in the oven and braise for 1 hour 30 minutes to 2 hours, until the meat is tender. This can also be done in a pressure cooker at high pressure for 30 minutes. Allow to cool before handling.
STEP 2
Slice the pork belly into 12 slices (about 3 inches long). Heat a large skillet over medium-high heat and sear the pork belly slices until crisp on both sides, about 3 minutes a side. Place crisp pork belly on a baking sheet and brush one side with half of the maple syrup, then sprinkle with ½ teaspoon of black pepper. Place under the broiler until maple syrup begins to bubble but not burn, about 1 minute. Flip pork belly and repeat with remaining syrup and black pepper. After both sides are glazed, remove immediately from baking sheet and set aside.
STEP 3
In a nonstick skillet, heat oil over medium heat. Crack eggs into the skillet without breaking the egg yolks. Cook until the egg whites are almost set but still a little runny, about 2 to 3 minutes. Carefully flip eggs without breaking the yolks, turn off heat and allow to sit for 30 seconds until the whites are fully cooked but yolks remain soft.
STEP 4
On the bottom slices of the toasted bagels, lay 3 slices of glazed pork belly per sandwich. Top each with a fried egg and season with a pinch of salt. Top each egg with ¼ cup (packed) arugula and top with the remaining bagel slices. Serve immediately.
Note: Step 1 can be done up to 2 days in advance. Pork belly will slice easily when cold.
Ingredients
INGREDIENTS
Pork Belly
1 pound pork belly
1 teaspoon kosher salt
¼ cup quality maple syrup
1 teaspoon fresh ground black pepper
Sandwich
1 tablespoon neutral cooking oil, such as vegetable oil
4 large eggs
Kosher salt
1 cup arugula
4 bagels, sliced and toasted
Preparation
PREPARATION
STEP 1
Preheat oven to 350°F. With a fork or toothpick, pierce the skin of the pork belly many times to help tenderize it. Place pork belly skin side up in a braising dish or Dutch oven and fill with enough water to just come to the top of the pork belly. Add salt to the water and cover. Place in the oven and braise for 1 hour 30 minutes to 2 hours, until the meat is tender. This can also be done in a pressure cooker at high pressure for 30 minutes. Allow to cool before handling.
STEP 2
Slice the pork belly into 12 slices (about 3 inches long). Heat a large skillet over medium-high heat and sear the pork belly slices until crisp on both sides, about 3 minutes a side. Place crisp pork belly on a baking sheet and brush one side with half of the maple syrup, then sprinkle with ½ teaspoon of black pepper. Place under the broiler until maple syrup begins to bubble but not burn, about 1 minute. Flip pork belly and repeat with remaining syrup and black pepper. After both sides are glazed, remove immediately from baking sheet and set aside.
STEP 3
In a nonstick skillet, heat oil over medium heat. Crack eggs into the skillet without breaking the egg yolks. Cook until the egg whites are almost set but still a little runny, about 2 to 3 minutes. Carefully flip eggs without breaking the yolks, turn off heat and allow to sit for 30 seconds until the whites are fully cooked but yolks remain soft.
STEP 4
On the bottom slices of the toasted bagels, lay 3 slices of glazed pork belly per sandwich. Top each with a fried egg and season with a pinch of salt. Top each egg with ¼ cup (packed) arugula and top with the remaining bagel slices. Serve immediately.
Note: Step 1 can be done up to 2 days in advance. Pork belly will slice easily when cold.
