Smoked Pork Belly And Fried Green Tomato Recipe

Cooking Instructions

1. 1

   Prepare the Smoked Pork Belly

   Season the pork belly with salt, pepper, and paprika. Smoke the pork belly at 225°F for about 4 hours, or until tender. Let it rest before slicing.

2. 2

   Fry the Green Tomatoes

   Slice the green tomatoes into 1/4 inch thick slices. Dredge in flour, then dip in beaten eggs, and finally coat with cornmeal. Heat olive oil in a pan and fry the tomatoes until golden brown on both sides. Set aside.

3. 3

   Cook the Breakfast Potatoes

   Dice the breakfast potatoes and boil until fork-tender. Drain and then sauté in a pan with olive oil, salt, and pepper until crispy.

4. 4

   Poach the Eggs

   Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into individual cups and gently slide them into the water. Poach for about 3-4 minutes, then remove with a slotted spoon.

5. 5

   Prepare the Hollandaise Sauce

   In a double boiler, whisk together egg yolks, lemon juice, and a pinch of salt until thickened. Slowly drizzle in melted butter while whisking continuously until smooth.

6. 6

   Assemble the Dish

   On a butter toasted biscuit, layer slices of smoked pork belly, a fried green tomato, and top with a poached egg. Drizzle with hollandaise sauce and serve with breakfast potatoes on the side.