Pork Belly, Braised Kale, Beans & Fried Eggs Recipe
Indulge in our succulent pork belly, expertly braised to perfection, served alongside tender kale that has soaked up all the rich flavors. Accompanied by hearty beans and crowned with perfectly fried eggs, this dish offers a delightful harmony of textures and tastes that will satisfy your cravings and warm your soul.
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Ingredients
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Pork Belly
Braised Kale
Beans
Fried Eggs
Method
Pork Belly Preparation
- 1
Sear the Pork Belly
Preheat the oven to 150°C (300°F). Season the pork belly with salt and black pepper. In a large ovenproof pot, heat olive oil over medium-high heat. Sear the pork belly on all sides until golden brown, about 5-7 minutes.
- 2
Braise the Pork Belly
Add minced garlic and thyme to the pot, stirring for about 1 minute. Pour in the vegetable broth, cover the pot, and transfer it to the oven. Braise for 2-2.5 hours or until tender.
Braised Kale Preparation
- 3
Sauté the Onion and Garlic
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add minced garlic and red pepper flakes; cook for another minute.
- 4
Cook the Kale
Add chopped kale to the skillet, along with the vegetable broth. Cook, stirring occasionally, until the kale has wilted and is tender, about 5-7 minutes. Season with salt and pepper to taste.
Bean Preparation
- 5
Sauté the Garlic
In a small saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- 6
Fried Eggs Preparation
- 7
Fry the Eggs
In a non-stick skillet, heat butter over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 3-4 minutes. Season with salt and pepper.
Assembly
- 8
Plate the Dish
Slice the braised pork belly and serve it on a plate. Add a generous portion of braised kale and warm beans beside it. Top with fried eggs. Enjoy!
