Ingredients

  • 1 lb. Pork Belly
  • Salt and pepper, to taste
  • 4 oz. Sugarcane-Tamarind Glaze (recipe follows)
  • 2 cups Cornmeal Porridge (recipe follows)
  • 4 Poached Eggs (recipe follows)
  • 1 Glazed Banana (recipe follows)
  • Banana leaf
  • Micro cilantro
  • 3 Tbsp. Tapioca (recipe follows)
  • Breakfast radishes, shaved

Sugarcane-Tamarind Glaze:

  • ½ cup diced pineapple
  • ½ cup sugarcane syrup
  • 1 jalapeño, diced
  • ½ cup soy sauce
  • ½ cup rice wine vinegar
  • 1 vanilla bean
  • ½ cup diced mango
  • 2 Tbsp. tamarind
  • Juice of 2 limes

Cornmeal Porridge:

  • ½ onion, diced
  • 1 corn on the cob, kernels
  • 1 Tbsp. olive oil
  • 3 cups water
  • 1 cup cornmeal
  • Salt and pepper, to taste

Poached Eggs:

  • 1 qt. water
  • Salt, to taste
  • 3 Tbsp. white vinegar
  • 4 eggs

Glazed Banana:

  • 1 banana, sliced into 1-inch-thick pieces
  • Sugar, to taste

Tapioca Pearls:

  • 3 Tbsp. tapioca pearls
  • 12 Tbsp. water

Details

Pork Belly brands offered: Farmland, Farmland Smoke’NFast, Smithfield Culinary DURoC

Product:

Pork Belly

Meal Course:

Breakfast, Lunch

Dish Type:

Entrée

Preparation

  1. Slice pork belly into ½ thick pieces.
  2. Season with salt and pepper, to taste.
  3. Crispy render the pork belly in a sauté pan at medium heat.
  4. Cook porridge.
  5. Poach eggs.
  6. Glaze bananas.
  7. Assemble on top of banana leaf, and top with micro cilantro, tapioca, and shaved breakfast radishes.

Sugarcane-Tamarind Glaze:

  1. Put all ingredients in saucepan on medium and reduce by half.

Cornmeal Porridge:

  1. Sauté diced onions and corn in olive oil over medium heat.
  2. Add water, bring to simmer and whisk in cornmeal.
  3. Cook at medium heat until porridge is cooked through. Adjust seasoning as needed.

Poached Eggs:

  1. In pot, gently simmer water.
  2. Add salt and vinegar, soft-poach 4 eggs.

Glazed Banana:

  1. Sprinkle sugar on banana slices, and glaze with torch.

Tapioca Pearls:

  1. Add tapioca pearls to water in pan and cook until translucent.