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Dining Tip: Breakfast for Dinner With Crispy Pork Belly and Egg

David Santos of NYC hot spot Louro is getting attention for creative recipes like this one, with duck egg and potato hash

Lizzie Munro
Posted: March 24, 2014

Note: This recipe, from Chef David Santos, Louro, NYC, originally appeared in the Feb. 28, 2014 issue of Wine Spectator, "2014 Editors' Picks."

Crisp Pork Belly, Fried Duck Egg and Potato Hash

• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 1 yellow onion, cut into large dice
• 2 carrots, cut into large dice
• 10 whole cloves garlic, peeled
• 12 ounces lager-style beer
• 2 pounds whole pork belly, skin on
• 1 cup red onion, diced
• 1 pound new potatoes, boiled, cut into wedges
• Peanut or vegetable oil, for frying
• 4 duck eggs
• Cooking spray
• 1/4 cup parsley, washed and chopped, plus more for garnish

1. Preheat oven to 350° F. Heat a large sauce pot over medium-high heat, and add 3 tablespoons olive oil. Sauté the onion, carrots and garlic over medium heat until soft. Deglaze the pot with beer, and add 1 quart water. Season to taste with salt and pepper. Bring to a boil and remove from heat.

2. Place the belly in a roasting pan, skin side up, and pour the liquid over it, adding the vegetables as well, until it's just covered, adding water if necessary. Cover the pan in foil and braise in the oven for about 4 hours, or until the meat is fork-tender. Remove the pan from the oven and allow the meat to cool in the liquid.

3. Once it's cool enough to handle, place the meat on a parchment-lined baking sheet, discarding the liquid and vegetables. Place a sheet of parchment on top and weigh it down with a heavy pan or skillet, and transfer to the refrigerator to be pressed overnight.

4. Add the remaining olive oil to a large sauté pan set over medium heat. Sauté the red onion until soft, then add the potatoes and sauté until they start to turn golden-brown, about 15 minutes, tossing once every 2 to 3 minutes.

5. While the potatoes are cooking, prepare the pork belly by cutting it into 16 1-inch by 1 1/2 -inch cubes. Pour about 2 inches of oil into a wide, heavy deep-walled pot. Heat the oil to 350° F. Working in batches, drop the pork belly into the oil and fry until golden and crispy, about 3 minutes per batch. Set aside and keep warm.

6. Spray a nonstick pan with cooking spray and set over medium heat. Fry the eggs to desired yolk consistency. To plate, season the potatoes with salt and pepper, then add the parsley. For each serving, place a fried duck egg over the potatoes, and top with crispy pork belly cubes. Sprinkle with additional parsley, and serve. Serves 4.


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