Fried Egg & Chipotle Pork Belly Sandwich
Created by Chef Jason Knibb
4 eggs (organic or free-range)
1-2 beefsteak tomatoes
4 slices pepper jack cheese
1 jalapeño, whole
½ C chopped cilantro (½ bunch)
2 Hass avocados
2 limes, juiced
2 lb pork belly, uncured
3 Tbsp spice rub
Salt, to taste
2 Tbsp chipotle powder or 4-5 dried chipotles
2 Tbsp black peppercorns
2 Tbsp dried coriander, whole 1 tsp fennel seed
¼ tsp cumin seed
2 tsp brown sugar
2 tsp kosher salt
1 tsp mustard powder
1. Combine the chipotle, peppercorns, coriander, fennel and cumin in a spice grinder. Grind to a powder, remove from grinder and add to a small bowl.
2. Add the brown sugar, salt and mustard powder and mix well. Keep in an airtight container.
1. It is best to marinade overnight or for at least 6 hours. To do so, place the pork belly on a cutting board and cut it into 2, 4x4 inch cubes.
2. Rub evenly with 3 tsp of spice rub, coating all sides evenly. Place in an airtight container and refrigerate overnight or for 6 hours.
3. Preheat oven to 350° F.
4. Remove the pork belly from the fridge and bring to room temperature. Place on a cookie sheet tray with a rack. Place the pork belly in the oven and roast for 20-30 minutes or until its internal temperature reaches 145° F. Remove from oven and let rest.
5. While the pork belly is cooking, place the jalapeño in an oven-proof pan. Place in the oven and roasted until golden brown, about 10-15 minutes.
6. While the jalapeño is roasting, chop the cilantro and juice the limes.
7. Cut and scoop the avocados and place into a food processor. Add the lime juice and cilantro.
8. Cut the jalapeño in half, remove the seeds and place into the food processor. Depending on your heat tolerance, you may like to add the seeds or not. Turn on food processor and purée. Check the seasoning and add salt to taste. Remove from food processor and reserve.
9. Slice tomatoes into ½ inch-thick wheels and reserve.
10. Place a cast-iron skillet on medium-high heat. Add a little oil to coat the pan. Once the skillet is hot, add tomato slices. Brown tomatoes on both sides, about 2-3 minutes on each side, or until golden brown. Remove from skillet and place on the rack with the pork belly.
11. Toast the Thomas’® Original English Muffins in a toaster until golden brown.
12. Place a nonstick egg pan on low heat. Add a little oil to coat the pan, add one egg and cook to sunny side up or preferred doneness.
1. Slice the pork belly into ¼ inch-thick slices, for a total of eight.
2. On the bottom half of the Thomas’® Original English Muffin, place a small dollop of the jalapeño and avocado purée.
3. Place 2 slices of pork belly on top and then a slice of pepper jack cheese. Place on a cookie sheet tray, and put into oven to melt cheese.
4. Remove from oven, place a slice of tomato on top of the cheese and add a dollop of jalapeño and avocado purée. Place the egg on top of the purée.
5. Cover with the top half of the Thomas’® English Muffin. Repeat the process for the other sandwiches or build them all at once and enjoy!