Crispy Pork Belly & Egg on Toast
by Siti Zawani
@ 09 Oct 2015
1 pork belly (1kg)
50g sea salt
Freshly ground white pepper, to taste
2 ltr salted water
40ml red wine vinegar
4 pickled red chillies, de-seeded and sliced, extra for garnishing
12 whole eggs, hard-boiled and egg whites removed
1 brioche loaf, cubed and pan-fried with butter
8 cherry tomatoes, quartered Dill fronds, for garnishing
120g crème fraiche
• Season the pork belly with sea salt and freshly ground white pepper, to taste. Chill the seasoned pork belly in the refrigerator for about 4 hours. Place the chilled pork belly onto a roasting pan and roast in a pre-heated oven at 180°C for about 15 minutes. Remove roasted pork belly from the oven and add in 2 litres of salted water and then cover the roasting pan with aluminium foil. Return the roasting pan into the oven and roast the pork belly at 155°C for about 4 hours. Remove the roasted pork belly from the oven and drain on parchment paper. Chill the roasted pork belly in the freezer until frozen. Once frozen, cut the frozen pork belly into thin strips and place onto a baking tray lined with parchment paper. Top with another sheet of the parchment paper and place another baking tray on top of it to fatten it. Roast in a pre-heated oven at 175°C until the skin is crisp, for another 25 minutes.
• Mix the red wine vinegar and the pickled red chillies in a mixing bowl and set aside.
• Place 5 strips of crispy pork belly onto each serving plate and top with the egg yolks and pan-fried brioche cubes. Serve with the cherry tomato quarters and crème fraîche. Garnish with the pickled red chillies, and dill fronds. Serves 4
