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Crispy Pork Belly with Poached Egg & Smoked Maple Glaze Recipe

Updated: Friday, August 2 2013, 08:32 PM EDT

Fleet Street Kitchen's Chef Chris Amendola cooks up a delicious brunch in honor of Father's Day. A twist on the traditional eggs and bacon - poached egg with pork belly!

Crispy Pork Belly with Poached Egg & Smoked Maple Glaze

.5 lb confit pork belly
2 poached eggs
2 oz smoked maple glaze
4 tbls butter toast powder

Sear the pork belly in a saute pan for 4 to 5 minutes on each side. Place the pork belly on the plate, make a nice pile of the toast powder right next to the pork belly and place the egg on top. Spoon the sauce on and around the pork belly. Garnish with your favorite micro-green.

Brining the pork belly
4 cups water
1 cup brown sugar
1 cup kosher salt
2 tbls fennel seed
2 tbls yellow mustard see
5 sprigs of thyme
1 head of garlic cut in half
5 sprigs of tarragon

Mix everything together in a medium pot except the pork fat and bring to a boil and stir until all of the salt and sugar is dissolved and the mixture has come to a boil. After it has boiled pour off into a bowl and put into the refrigerator until it is completely cooled. When the brine has fully cooled off submerge your pork belly in the brine for 2 days.  After 2 day take the pork belly out of the brine and rinse and let air dry for 30 min.

For the eggs
1 Free-range egg

Bring a pot of water to a boil and add a splash of white vinegar, while the water is boiling take a spoon and stir the pot in a circular motion then crack the egg into the pot. Gently stir the water to keep the egg moving. After 4 minutes take the egg out of the water and let sit on a paper towel to drain.

For the buttered toast powder
4 slices sour dough bread
Salt and pepper to taste

Spread some butter on the bread and then toast.  After the bread is toasted on both side dehydrate in a low oven until the bread has been fully dehydrated. Grind in a food processer until it has become a powder.

Smoked maple glaze
1 cup maple syrup
4 tbls butter

Cold smoke the syrup for about 20 min in a cold smoker.  After the syrup has smoked, wisk in the butter until the butter has completely melted. If you do not have a cold smoker, a small dash of liquid smoke can also be used.

Crispy Pork Belly with Poached Egg & Smoked Maple Glaze Recipe

Fleet Street Kitchen
Name: Fleet Street Kitchen
Address: 1012 Fleet Street
Baltimore, MD 21202
Phone: (410) 244-5830
Fleet Street Kitchen, which features the contemporary American cooking of Chef Chris Becker, is an exciting new addition to the dining scene in downtown Baltimore, combining exceptional food, drinks, and service.

Situated between historic Little Italy and the new Harbor East neighborhoods, Fleet Street Kitchen captures the energy of the surrounding communities and creates a dining destination with its style and atmosphere.

The menu is an ever changing collection of seasonally inspired selections with a strong emphasis on locally sourced, ethically raised, sustainable ingredients. Many of these - including dozens of herbs, vegetables and seasonal greens - are grown nearby on Cunningham Farms, which is owned by the restaurant. The cooking reflects Chef Chris's distinctive style, rooted in classic methods while embracing modern techniques.

Accompanying and enhancing the kitchen's offerings is an extensive and diverse offering of artisanal wines, beers and specialty cocktails, along with distinctive coffees and teas.
Bagby Pizza Co.
Name: Bagby Pizza Co.
Address: 1006 Fleet Street
Baltimore, MD 21202
Phone: (410) 605-0444
Bagby Pizza Company opened in the historic Bagby Furniture Building in October of 2009 and the building has become a Baltimore destination again. Bagby Pizza Company combined classic food with a classic downtown building to create a new classic casual dining experience. Located between Little Italy and Harbor East, Bagby Pizza Company is an unmatched choice for a casual lunch or dinner.
Ten Ten
Name: Ten Ten
Address: 1010 Fleet Street
Baltimore, MD 21202
Phone: (410) 244-6867
Join us at TEN TEN, a new Baltimore restaurant. An American Bistro, its sophisticated dcor, vibrant atmosphere, and approachable menu create an experience in which everyone feels welcome. The restaurant presents 65 seats and includes a bar, lounge, and an upper level dining area. Tucked into the courtyard at the historic Bagby Building, located on Fleet Street between Little Italy and Harbor East, TEN TEN is a casual neighborhood oasis featuring a modern take on American cuisine.
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An Evening of Riesling Wine Dinner With Hermann J. Wiemer Vineyards

July 24th, 6pm

As a part of our "Summer of Riesling" celebration, Fleet Street Kitchen and Hermann J. Wiemer Vineyards are excited to host a five course wine dinner highlighting the Vineyard's award-winning, estate grown Rieslings and Chef Amendola's locally sourced, seasonal New American cuisine. Situated in Upstate New Yorks Finger Lake wine region, Hermann J. Wiemers Rieslings express the diverse nature of the grape, from dry to sweet. The dinner will give any lover of wine a fabulous opportunity to try these beautiful wines paired with Marylands local summer bounty. Oskar Bynke, owner of the Vineyard, will also be attending the dinner and will be discussing the delicate nature of growing Riesling in upstate New York.

Tickets are $79/pp, not including gratuity and tax. Tickets may be purchased by calling 410-244-5830 or by visiting Fleet Street Kitchen. The menu for the dinner is currently online at

TEN TEN American Bistro

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