Pork Belly Pain Perdu Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   Preheat your oven to 300°F (150°C). Score the skin of the pork belly, season with salt and pepper, and place it in a roasting pan. Cover with foil and roast for about 2.5 hours until tender.

2. 2

   Prepare the Pain Perdu Batter

   In a mixing bowl, whisk together the eggs, heavy cream, maple syrup, salt, and pepper until well combined.

3. 3

   Soak the Bread

   Dip each slice of bread in the batter, ensuring both sides are well coated. Allow excess batter to drip off.

4. 4

   Cook the Pain Perdu

   In a skillet, melt the butter over medium heat. Add the soaked bread slices and cook until golden brown on both sides, about 3-4 minutes each side.

5. 5

   Sauté the Currants and Pecans

   In another small pan, add the currants and pecan pieces. Sauté them lightly until the currants soften and the pecans are fragrant, about 3-5 minutes.

6. 6

   Assemble the Dish

   Slice the cooked pork belly and lay it atop the pain perdu. Top with sautéed currants and pecans, and add slices of foie gras for garnish.

7. 7

   Serve

   Drizzle with additional maple syrup if desired and serve warm.