Cottage Bacon Bene Recipe

Prepare cure

In a small bowl combine kosher salt, 2 tbsp sugar, pink curing salt, cracked black pepper and garlic powder. Stir to blend evenly.

Cure pork belly

Trim the pork belly to an even 1–1.5 inch thickness. Rub the cure mix all over the pork belly, pressing to adhere. Place in a resealable plastic bag or non-reactive container, seal tightly and refrigerate for 5–7 days, turning and massaging the meat once daily to redistribute cure and any juices.

Rinse and dry

After curing, rinse the pork belly thoroughly under cold water to remove excess cure. Pat dry with paper towels and place on a rack uncovered in the refrigerator for 12–24 hours to form a pellicle (a tacky, dry surface that helps smoke adhere).

Smoke

Preheat smoker to 200–225°F (95–110°C) using apple or hickory wood. Smoke the cured pork belly until the internal temperature reaches 150°F (65°C), about 2–3 hours depending on thickness. Remove and cool slightly.

Slice

Chill the smoked belly until firm (this makes slicing easier), then slice 1/4-inch thick for frying. Reserve cooked bacon for assembly. If preparing ahead, refrigerate slices and reheat in a pan to crisp before plating.

Combine 1 cup balsamic vinegar and 1 tsp sugar in a small saucepan and bring to a gentle simmer over medium heat. Reduce heat to maintain a low simmer and cook until mixture is syrupy and reduced to roughly 1/4 cup, about 12–18 minutes. Stir occasionally to prevent scorching. Remove from heat and cool — it will thicken more as it cools. Taste and adjust sweetness with a pinch more sugar if desired.

Clarify butter

Melt unsalted butter in a small saucepan over low heat until foam subsides and milk solids separate. Keep warm but not hotter than 130°F (54°C).

Prepare double boiler

Bring a small saucepan of water to a gentle simmer and place a heatproof bowl over it (bowl bottom should not touch the water).

Whisk yolks

In the bowl, whisk the egg yolks with cold water until slightly thickened and pale. Place over the simmering water and whisk constantly until the mixture thickens enough to coat the back of a spoon, about 2–3 minutes. Do not let it scramble; remove from heat occasionally if it gets too hot.

Emulsify

Remove the bowl from heat and very slowly drizzle in the warm clarified butter while whisking continuously to create a smooth emulsion. Once incorporated, whisk in lemon juice, salt and white pepper or cayenne to taste. Keep warm in a thermos or over very low heat, whisking occasionally. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Prepare arugula

In a small bowl toss baby arugula with 1 tbsp extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Set aside at room temperature.

Toast bread and cook bacon

Toast or grill the split English muffins or bread until golden. In a skillet over medium heat, add 1 tbsp butter or oil and fry the cottage bacon slices until crisped at the edges, about 2–3 minutes per side. Keep warm on a wire rack.

Poach eggs

Bring a medium saucepan of water to a gentle simmer and add a splash of vinegar (optional) to help coagulation. Crack each egg into a small cup and gently slide into simmering water. Poach eggs to desired doneness: 3 minutes for soft runny yolks, 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towel.

Assemble plates

Place 1 toasted muffin half (or bread) on each plate. Top each with a slice or two of fried cottage bacon, a tomato slice, a small handful of dressed arugula, then a poached egg. Spoon 1–2 tablespoons of warm hollandaise over each egg. Finish with a drizzle of balsamic reduction (about 1 tsp per serving) in a decorative swirl and a light grind of black pepper.

Serve

Serve immediately while hollandaise is warm and eggs are runny. Leftover bacon can be refrigerated; hollandaise is best fresh.