Pork Belly Garden Bowl Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Peel and dice sweet potato and butternut squash into roughly 3/4-inch cubes. Cut parsnips into similar-sized pieces. Roughly chop the red onion into 1/2-inch wedges.

Toss vegetables with olive oil, kosher salt, black pepper and smoked paprika in a large bowl until evenly coated. Spread in a single layer on a rimmed baking sheet (use two if crowded). Roast on the middle rack for 20–25 minutes, stirring once halfway, until vegetables are tender and edges caramelize.

Five minutes before the vegetables finish roasting, toss the chopped kale with a drizzle of olive oil and a pinch of salt and add to the baking sheet or spread on a separate sheet for 3–5 minutes until wilted but still bright green. Remove everything from oven and keep warm.

Pat pork belly pieces dry with paper towel. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Heat a heavy skillet (cast-iron preferred) over medium-high heat. Add 1 tbsp neutral oil. When shimmering, add pork belly pieces in a single layer (work in batches if needed). Sear 3–5 minutes per side until deeply browned and crisp at edges. Rendered fat will collect in the pan.

Transfer cooked pork belly to a paper towel–lined plate to drain. Keep warm; reserve 1–2 tbsp rendered fat in pan to use for warming tortillas or frying eggs if desired.

Make quick-pickled onions: combine 3 tbsp apple cider vinegar, 3 tbsp water, 1 tsp sugar and 1/4 tsp salt in a small bowl. Add the thinly sliced 1/2 cup red onion and press to submerge. Let sit at room temperature for at least 10 minutes (longer if possible) to develop tang.

Slice the avocado and thinly slice scallions. Keep shredded gouda ready for assembling.

Warm a second skillet over medium. If you reserved pork fat, spoon 1 tsp into the pan (or use butter/oil). Crack two large eggs into the pan and cook to your preference: sunny-side up (about 3–4 minutes) or over-easy (flip and cook 20–30 seconds more). Season with a pinch of salt and pepper. Remove and keep warm.

In the same skillet or on a griddle, warm tortillas over medium heat 20–30 seconds per side until pliable and slightly charred. Brush with a little reserved pork fat or oil if desired.

Divide the roasted root vegetables and kale between two bowls (approximately half of the vegetable mix per bowl).

Top each bowl with sliced avocado (1/2 avocado per bowl), shredded gouda (about 6 tbsp per bowl), and 6 oz worth of sliced pork belly divided between the two bowls (adjust so each bowl gets roughly half).

Add pickled red onions to each bowl (about 2 tbsp per bowl) and sprinkle scallions over the top.

Place one fried egg on each bowl. Drizzle hot honey evenly over each bowl (1 tbsp per bowl). If you like extra heat, sprinkle a pinch of crushed red pepper or chile flakes.

Serve each bowl with one warm grilled tortilla on the side. Optionally, break the tortilla into pieces and use to scoop bites of the bowl.