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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.