Pork Belly + Fried Green Tomato Recipe

Cooking Directions

1. 1

   Prepare the Pork Belly

   Slow roast the pork belly at 300°F (150°C) for about 3 hours until tender. Let it cool and slice into thick pieces.

2. 2

   Fried Green Tomatoes

   Slice green tomatoes, dip in cornmeal, and pan-fry in vegetable oil until golden brown on both sides. Set aside.

3. 3

   Toast the Biscuits

   Toast the biscuits in a pan with butter until golden and crispy.

4. 4

   Make Hollandaise Sauce

   Melt the butter and allow it to cool slightly. Whisk egg yolks and lemon juice in a bowl over simmering water until thickened. Gradually whisk in melted butter until the sauce is smooth and creamy. Season with salt and cayenne pepper.

5. 5

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Cook for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

6. 6

   Prepare Breakfast Potatoes

   Dice potatoes and sauté in a skillet with olive oil until crispy and golden brown. Season with salt and pepper.

7. 7

   Assemble the Dish

   Place a toasted biscuit on each plate, layer with slices of pork belly, top with fried green tomato, and poached egg. Drizzle with hollandaise sauce and serve with breakfast potatoes.