Pork Belly, Egg & Cheese Recipe
Pork Belly, Fried Eggs, Queso Fresco, Chimichurri, House Bread Served with Hash Brown Potato Gratin
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly, Eggs & Cheese
Method
Preparation
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Season the pork belly with salt and pepper. Place it in a baking dish and roast for about 2-3 hours until tender. Let it cool, then slice into cubes.
- 2
Make the Hash Brown Potato Gratin
Preheat the oven to 375°F (190°C). Grease a baking dish. Thinly slice the potatoes and layer half in the dish. In a bowl, mix heavy cream, cheddar cheese, onion, garlic, salt, and pepper. Pour half of this mixture over the potatoes. Layer the remaining potatoes and then pour the rest of the cream mixture on top. Bake for 45-50 minutes until golden and bubbly.
- 3
- 4
Assemble the Dish
On each slice of house bread, layer some pork belly, a fried egg, crumbled queso fresco, and drizzle with chimichurri sauce. Serve alongside the potato gratin.
