Pork Belly Garden Bowl Recipe

Preheat oven to 425°F (220°C). Peel and cut sweet potato into 1/2" cubes to make ~1.5 cups. Peel and cube butternut squash to make ~1 cup. Peel and slice parsnips into 1/2" pieces to make ~3/4 cup. Toss sweet potato, butternut squash, parsnips, and 1/2 cup diced red onion with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika in a large bowl until evenly coated.

Spread vegetables in a single layer on a rimmed baking sheet. Roast on the middle rack for 25–30 minutes, tossing once at 15 minutes, until vegetables are tender and edges are caramelized.

Five minutes before vegetables are done, remove pan and stir in 1 cup chopped kale tossed with a drizzle (about 1 tsp) of olive oil and a pinch of salt. Return to oven for remaining time so kale wilts but retains bright color. Remove from oven and set aside in a warm place.

While vegetables roast, make quick pickled onions. Put 1/2 cup thinly sliced red onion in a jar or bowl. In a small saucepan bring 1/4 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar, and 1/4 tsp salt to a simmer just until sugar dissolves (about 1–2 minutes).

Pour hot brine over the sliced onions, press onions down so they are submerged, let cool to room temperature (10–15 minutes) then refrigerate if not using immediately. These are ready to use after 10 minutes and will keep for several days.

Pat pork belly pieces dry with paper towels. Season evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.

Heat a large skillet over medium-high heat and add 1 tbs neutral oil. When oil is shimmering, add pork belly pieces in a single layer (work in batches if needed) and sear without moving for 3–4 minutes until deeply browned on one side. Flip and cook another 3–4 minutes until crisped and cooked through (internal temp around 145–160°F depending on cut thickness).

Transfer cooked pork belly to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing other components.

Cook two eggs to your preference (poached, sunny-side up, or over-easy recommended). For sunny-side up: heat a nonstick skillet over medium-low, add 1 tsp butter or oil, crack eggs in, cover and cook gently 3–4 minutes until whites are set but yolks are runny. For poached: bring simmering water with a splash of vinegar, create a whirlpool, add cracked egg, cook 3 minutes, remove with slotted spoon.

Slice half an avocado and set aside. Thinly slice scallions.

Grill tortillas: heat a skillet or griddle over medium-high, brush each tortilla very lightly with butter or oil (about 1/2 tsp total per tortilla), warm 30–45 seconds per side until charred spots appear and tortilla is pliable. Keep warm wrapped in a clean towel.

Assemble bowls: divide roasted vegetables and wilted kale between two bowls (roughly 3/4–1 cup vegetables per bowl). Top each bowl with half the shredded gouda (about 1/4 cup each), arrange slices of avocado, place 5 oz cooked pork belly pieces per bowl (or divide evenly), and add pickled onions (about 1–2 tbs per bowl).

Place one cooked egg on each bowl. Sprinkle sliced scallions over bowls. Drizzle 1 tsp hot honey over each bowl and squeeze a little lime if using.

Serve each bowl with one warmed grilled tortilla on the side (two tortillas total) for wrapping or tearing into the bowl.