Poblano-Potato Mash with Fried Egg Bowl

Ingredients and Directions

Directions

1. Peel and halve potatoes, cover with water and bring to low boil. Simmer until fully cooked.

2. Roast poblano pepper over open burner until skin is fully black. Place in bowl and cover with plastic wrap. Let steam for 10 minutes. Remove skin and seeds, then dice.

3. Drain potatoes. Put in bowl with butter, cream and salt. Crush and whip with a firm whisk or wooden spoon. Add diced poblano and mix well.

4. Slice pork belly into eight pieces and warm in nonstick pan until seared on both sides and soft in the center. Remove and keep warm. In same pan fry eggs until whites are set and yolks begin to thicken, but are not hard.

5. Assemble each bowl by spooning potatoes in center, add fried egg, sprinkle croutons, two slices of pork belly and pickled onion. Garnish with scallions, if desired.

Ingredients

• 1 lb. Yukon Gold potatoes
• 1 poblano pepper
• 4 oz. butter
• 2 oz. cream
• Salt to taste
• 4 eggs
• 8 oz. roasted pork belly (recipe follows)
• 1/4 cup scallions, sliced (optional garnish)
• 1/4 cup pickled onion (recipe follows)
• 1/4 cup sweet & sour croutons (recipe follows)

Pickled Onions

Directions

1. Slice onions thinly and set aside in jar or bowl.

2. In a saucepan, bring the rest of the ingredients to a boil and simmer for 10 minutes. Pour mixture over onions and refrigerate for a minimum of six hours.

Ingredients

• 2 red onions
• 2 cups red wine vinegar
• 2 cups water
• 1 tbsp. coriander seed
• 2 bay leaves
• 4 cloves garlic

Sweet & Sour Croutons

Directions

1. Remove crust on bread and cut into small cubes. Toss with vinegar and set aside for five minutes.

2. In a sauté pan, melt butter and sauté bread until just starting to brown.

3. Add salt, pepper and sugar. Continue to cook, tossing frequently until browned evenly and crisp.

Ingredients

• 8 oz. sourdough bread
• 2 tbsp. red wine vinegar
• 1/4 cup butter
• Salt, pepper and sugar, to taste

Pork Belly

Directions

1. Day 1, rub pork with salt and sugar, cover and refrigerate for 24 hours.

2. Day 2, rub with oil and roast uncovered in 450° F oven for 30 to 45 minutes. Then drop oven temperature to 200° F and roast for three hours, checking doneness (internal temperature of 145° F) every hour.

3. When done, let cool and wrap tight with plastic wrap, cool overnight.

Ingredients

• 1 lb. pork belly
• 1/2 cup salt
• 1/2 cup sugar
• 2 tbsp. grapeseed oil