Pork Belly Hash Recipe

Time45m

Serves2

crispy pork belly, butternut squash, sweet potato, pumpkin, brussel sprouts, two eggs & roasted poblano crema

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Ingredients

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1
Prepare the Pork Belly
Cut the pork belly into small cubes. In a skillet over medium heat, cook the pork belly until crispy. Remove and set aside.
2
Cook the Vegetables
In the same skillet, add diced butternut squash, sweet potato, pumpkin, and halved brussel sprouts. Sauté until all vegetables are tender and slightly caramelized.
3
Combine Ingredients
Add the crispy pork belly back into the skillet with the cooked vegetables. Stir to combine and heat through.
4
Cook the Eggs
In a separate pan, cook the eggs to your liking (fried or poached) while the hash is finishing.
5
Make the Crema
Roast the poblano pepper until charred, remove skin, and blend it with sour cream, lime juice, and salt until smooth.
6
Serve
Plate the pork belly hash and top with the cooked eggs. Drizzle with roasted poblano crema before serving.