This isn’t your average bacon, eggs, and potato breakfast. Rather, we’re talking about sweet potatoes baked in smoked paprika butter, braised pig belly (which is the same cut from which bacon is made), and the runny yolk from a fried egg that drenches everything.
The pork belly comes first. This is a very inexpensive cut of pork that has an enormous flavour. It’s one of the simplest cuts of pork to cook to a succulent, soft consistency because it’s rich and creamy. Planning ahead is advised because braising pork belly takes several hours. If you want additional leftovers, consider purchasing three pounds of pork belly rather than just two.
The sweet potatoes come next. After roasting them whole, they are sliced and baked once more with butter flavoured with paprika. Delicious, smokey, sweet, and salty. A fried egg, soft and runny in the centre and crunchy on the edges, is the pièce de résistance of this feast.
4 servings
45 minutes in the kitchen + three hours for the pork belly to braise
Components:
Two pounds of pork belly (you can use it with or without the skin) (1 kg)
One finely sliced onion
4 cloves of peeled and crushed garlic
two celery stalks, cut
Six parsley sprigs
One teaspoon (5 ml) of fennel seeds
One bay leaf
Three cups of chicken stock, or just 700 millilitres, to barely submerge the pork belly
Two sizable yams or sweet potatoes, thoroughly cleaned
1/4 cup (60 g) melted salted butter
2.5 cc or 3/4 tsp of smoked paprika
One egg for every individual
Guidelines:
Set oven temperature to 325 °F/163 °C.
Cut a crosshatch pattern through the skin and or fat layer on one side of the pork belly using the tip of a sharp knife. Make a deep enough cut to score the skin or fat without cutting through to the flesh. Rub in the seasoning with your hands after adding salt and pepper to both sides. Sliced the belly of pork into two parts.
Cook the pork belly in a Dutch oven over medium-high heat for about 5 minutes on each side, being careful not to let the fat spatter when you turn it over. After removing the pork from the pot, drain out the majority of the fat. Sauté the onion, garlic, and celery for three to five minutes.
Reposition the pork (fatty side up) in the Dutch oven and mix in the stock, fennel seeds, bay leaf, and parsley.
Heat through to a simmer. After covering, place in the oven. After two hours of braising, take off the lid and continue braising for an additional hour.
Sweet potatoes can be added to the oven with the pork belly. Make holes in the sweet potatoes with a fork. After wrapping each one in foil, put it on a baking sheet, and bake it for approximately an hour, or until it is very tender. Remove the foil and allow it cool.
Note: The day before preparing the dish, the sweet potatoes and pork belly can be cooked till this stage. After removing the pork belly from the Dutch oven and cooling them both, refrigerate.
Set oven temperature to 450°F, or 232°C.
Cut each sweet potato into slices that are 1 inch/25 mm thick, and then arrange them on a baking sheet with a rim.
Melt butter and paprika together and stir. Apply a thin layer of butter on each sweet potato slice. Any excess butter should be set away. For twenty minutes, roast the sweet potato slices. After taking the potatoes out of the oven, brush them with any leftover butter.
Set the broiler on in the oven.
Place the pork belly in a cast-iron skillet and heat it up to a medium temperature. After cooking for a few minutes, place the pork belly 8 inches or less from the broiler. For about two minutes, or until the top is crisp and browned, broil. Dice into little pieces.
For each participant, fried an egg in a frying pan.
Arrange many sweet potato slices on a plate. Add some fried eggs and pig belly on top.