Pat pork belly pieces dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add pork belly in a single layer (work in batches if needed) and sear 3–4 minutes per side until deeply browned and some fat renders.

Finish in oven

Preheat oven to 375°F (190°C). Transfer the seared pork belly (in the skillet) to the oven and roast 20–25 minutes until the pieces are tender and edges are crisp. Time depends on thickness — they should be fork-tender with caramelized edges.

Make the spicy honey mustard glaze & glaze pork

While pork roasts, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tsp apple cider vinegar, and 1 tsp Calabrian chili paste in a small bowl. When pork is done, remove skillet from oven, brush the glaze liberally over each piece, return to oven for 4–6 minutes more to set the glaze and create a sticky sheen. Remove and let rest 5 minutes. Reserve any pan juices.

Chestnut Crema

Combine 1 cup chestnut purée, 1 tbsp heavy cream, 1 tsp butter, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice in a small saucepan over low heat. Warm gently, whisking until smooth and slightly looser in consistency (add another 1 tsp cream if too thick). Taste and adjust salt or lemon for brightness. Keep warm at very low heat or transfer to a small bowl and cover.

Whipped Stracchino

Place 6 oz chilled Stracchino and 3 tbsp chilled heavy cream into a food processor or use an immersion blender in a tall cup. Pulse/process until mixture is light, airy, and spreadable (about 20–40 seconds). Scrape down sides, season with 1/4 tsp salt and a pinch of black pepper; pulse once more. Transfer to a piping bag or small bowl and refrigerate briefly if needed to firm slightly.

Calabrian Chili Aioli

Whisk together 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp grated garlic, 1 tsp Calabrian chili paste, 1/4 tsp smoked paprika (optional) and 1/4 tsp salt in a small bowl until smooth. Taste and adjust acidity or spice. Refrigerate until ready to plate.

Eggs & Assembly

Prepare frisée

Toss 2 cups washed frisée with 1 tsp extra-virgin olive oil and a light pinch of salt. Set aside.

Fry the eggs

Heat 2 tbsp neutral oil in a nonstick skillet over medium-high until shimmering. Crack 2 eggs into the pan, reduce heat to medium, and fry to sunny-side-up with set whites and runny yolks — about 3–4 minutes. If you prefer the top set, cover pan with a lid for 30–45 seconds or spoon hot oil over whites carefully. Season eggs with a pinch of salt and pepper.

Plate and finish

Divide frisée between two plates as a small bed. Place glazed pork belly pieces atop the frisée. Dot or pipe 2–3 spoonfuls of whipped Stracchino around the plate. Spoon 1–2 tbsp warm chestnut crema beside the pork. Add a generous smear or small spoonful (about 1 tbsp) of Calabrian chili aioli near the pork. Gently place a fried egg over the pork. Drizzle any reserved pork pan juices over the pork and frisée. Finish with shaved Parmigiano (optional) and a sprinkle of chopped chives or microgreens. Serve immediately so yolk runs into the pork and crema when cut.