Slabtown Hash* Recipe

Cooking Directions

1. 1

   Prepare the Pork Belly

   Begin by confiting the pork belly. In a large pot, place the pork belly and cover it with vegetable oil. Heat the pot over low heat and allow it to cook for about 4 hours, until the meat is tender. Once done, remove the pork belly from the oil and let it cool. After cooling, slice into cubes.

2. 2

   Cook the Potatoes

   Peel and dice the potatoes into small cubes. In a large skillet, heat a tablespoon of oil over medium heat. Add the diced potatoes and season with salt. Cook, stirring occasionally, for about 15-20 minutes or until they are golden brown and crispy.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.

4. 4

   Make the Spicy Aioli

   In a bowl, combine mayonnaise, Sriracha sauce, minced garlic, lemon juice, and salt. Whisk together until smooth and adjust seasoning to taste.

5. 5

   Assemble the Dish

   In a serving bowl, layer the crispy potatoes, followed by the confit pork belly cubes. Top with the poached eggs and drizzle generously with the spicy aioli. Serve immediately.