Ham And Eggs Recipe

Inspired by Uchi Houston

Time1h

Serves2

pork belly katsu, pickled cucumber, fried egg miso

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Pork belly

1 cup Panko breadcrumbs

1/2 cup 00 bread flour

2 pieces Eggs

1/2 cup Tuscany sunflower oil

1 medium Cucumber

1/4 cup Rice vinegar

1 tbs sugar

2 tbs Miso paste

2 tbs Water

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Pickled Cucumber

In a bowl, combine rice vinegar, sugar, and a pinch of salt. Slice the cucumber thinly and add it to the mixture. Allow it to marinate for at least 30 minutes.

Prepare the Pork Belly Katsu

Slice the pork belly into 1-inch thick pieces. Season with salt and pepper. Dredge each piece in flour, dip into beaten eggs, and coat with panko breadcrumbs.

Fry the Katsu

In a large skillet, heat vegetable oil over medium heat. Fry the breaded pork belly pieces until golden brown and cooked through, about 5-7 minutes on each side. Remove and drain on paper towels.

Fry the Eggs

In the same skillet, crack the eggs and fry them sunny-side up to your liking.

Prepare the Miso Sauce

In a small bowl, mix miso paste with water until smooth. Adjust the consistency with more water if necessary.

Assemble the Dish

On a plate, place the fried pork belly katsu, top with the fried egg, drizzle with miso sauce, and serve alongside the pickled cucumber.