Ingredients
- Jerk Rub:
- 3 tablespoons ground coriander
- 3 tablespoons ground ginger root
- 3 tablespoons light brown sugar
- two tablespoons garlic clove powder
- two tablespoons onion powder
- two tablespoons kosher salt
- 1 tablespoon habanero powder
- 1 tablespoon dry thyme
- 2 teaspoons allspice
- 2 teaspoons cinnamon
- 2 teaspoons ground cloves
- 2 teaspoons coarse pepper
- Hash:
- 1 pound fresh, skin-on pork belly
- Kosher salt and freshly ground pepper
- 3 cups homemade chicken stock or low-sodium chicken broth
- 6 sprigs fresh cilantro, plus 1/4 cup finely chopped fresh cilantro, plus 2 chopped tablespoons for garnish
- 6 cloves garlic clove, 4 smashed, 2 finely chopped
- Canola oil
- 1 small Spanish onion, finely diced
- 1 small red pepper, finely diced
- 1/2 poblano chile, finely diced
- 3 large sweet taters, peeled, cubed and cooked inboiling salted water until just cooked through
- two tablespoons unsalted butter
- 4 large eggs
- Hot sauce, for example Habanero or jalapeno hot sauce
Directions
For that jerk rub: Combine the coriander, ginger root. sugar, garlic clove and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and pepper inside a medium bowl. Put aside two tablespoons from the rub for that pork belly. Reserve remaining rub within an airtight container for an additional use.
For that hash: Preheat the oven to 300 levels F. Sprinkle the pork belly generously with salt and pepper and put inside a medium high-sided saute pan having a lid. Add some stock, cilantro sprigs and smashed garlic clove and produce to some simmer. Cover using the lid and transfer towards the oven. Allow the pork belly braise until really tender, a couple of hrs half an hour. Uncover and allow it to awesome to 70 degrees within the stock. Take away the pork, pat it dry and set it inside a large shallow bowl. Cover the bowl with plastic and put another bowl on the top having a can of beans or tomato plants to weight it lower. Chill for 8 hrs and as much as 24 hrs.
Take away the pork belly in the refrigerator and take away your skin. Cut the pork into 1/2-inch cubes. Chuck the ball cubes within the two tablespoons jerk rub. Heat a couple of tablespoons canola oil inside a large cast-iron skillet over medium heat. Add some pork and prepare until golden brown and crispy. Take away the pork having a slotted spoon to some plated lined with sponges.
Add some onion, red pepper and poblano towards the pork drippings within the pan and prepare until soft. Add some chopped garlic clove and cilantro and prepare for an additional minute. Add some sweet taters and much more oil as needed. Season with salt and pepper and prepare the taters, pressing firmly having a spatula. until they're deep golden brown at the base. Add some pork, turn the taters and prepare, pressing using the spatula, to brown sleep issues from the taters as well as heat the pork.
Heat the butter inside a nonstick or cast-iron pan over medium heat. Carefully crack the eggs in to the pan and sprinkle with salt and pepper. Fry before the edges start to set and also the yolk is slightly firm. Switch on them and prepare for an additional minute longer. Or, rather of flipping, cover the eggs having a lid for one to two minutes to "baste " the yolk should be runny. Divide the hash among 4 plates and top each by having an egg. Drizzle with hot sauce and garnish with increased cilantro.
Recipe thanks to Bobby Flay