• 1 medium yellow onion, cut into quarters
  • 1 large carrot, peeled, cut into quarters
  • 2 celery ribs, cut into quarters
  • 2 cloves garlic, peeled
  • 2 lbs. Pork Belly
  • 1 can chipotle in adobo sauce
  • 2 quarts chicken stock
  • 2 Tbsp. vegetable oil
  • Buttermilk Arepas (recipe to follow)
  • Tomatillo salsa
  • 12 Poached Eggs (recipe to follow)

Buttermilk Arepas

  • ½ cup all-purpose flour
  • 1 ½ cups maseca flour
  • ½ Tbsp. kosher salt
  • 1 cup buttermilk
  • 6 Tbsp. vegetable oil, divided

Poached Eggs

  • 3 quarts water
  • 2 Tbsp. white vinegar
  • 12 large eggs



Pork Belly

Meal Course:


Dish Type:



Chipotle Braised Pork Belly Benedict

  1. Preheat oven to 375°F.
  2. In a medium Dutch oven or braising pan, place onions, carrots, celery and garlic. Place pork belly on top of vegetables.
  3. Spread chipotle in adobo sauce over pork belly.
  4. Add chicken stock. Cover and braise in oven until pork belly is tender, approximately 1 hour, checking after first 30 minutes.
  5. Remove pork belly from vegetables and stock. Allow to cool. Cut into 6 equal-sized portions. Cut each portion in half.
  6. Heat vegetable oil in large nonstick pan over medium heat, add each slice of pork belly and slowly render until crisp on the outside. Remove from pan and hold warm until ready to assemble.
  7. Place two warm fried Arepas on each plate side by side. Place one slice of crispy seared pork belly on each Arepa; top each with one poached egg. Garnish with additional cilantro sprigs if desired.

Buttermilk Arepas

  1. In medium mixing bowl, combine all-purpose flour, maseca flour and salt.
  2. Fold in buttermilk and 2 Tbsp. vegetable oil. Form into 12 2-oz patties, about 2” in diameter.
  3. Heat 2 Tbsp. vegetable oil in large nonstick pan over medium heat, add half of Arepas and sear until golden brown on each side. Remove from pan. Repeat with remaining        2 Tbsp. vegetable oil and Arepas.
  4. Heat deep fryer to 350°F. Fry Arepas until golden and cooked through, about 1 minute. Drain on paper towel–lined tray; hold warm until ready to assemble.

Poached Eggs

  1. Heat water in a medium saucepan to simmering; stir in white vinegar.
  2. Working with 4 eggs at a time, crack eggs one by one, spaced apart, into simmering water.
  3. Allow to poach for approximately 2 minutes for a soft poached egg. Carefully remove from water with slotted spoon. Repeat with remaining eggs.