Herb Crusted Poached Eggs with Cured Pork Belly

Pork Belly Cure

• 1 10 lb pork belly
  
• 2 lb cane sugar
  
• 2 lb kosher salt
  
• 1 oz smoked paprika
  
• 1/4 oz ground fennel seed
  
• 1/2 oz ground coriander
  

Rub pork belly and let stand for 48 hours. Smoke for 4 hours at 180 degrees until tender not falling apart. Press the belly between two pans with a weight on top overnight. The next day thick slice the chilled belly into half inch thick slices. Pre-heat a large skillet to medium heat and sear each side of the belly and set aside.

Poached Eggs

• 1/2 cup chopped parsley
  
• 1/2 cup minced Chives
  
• 4 Tbsp minced tarragon
  
• 2 Tbsp chiffonade basil
  

Pre heat a oven to 325 degrees.

Bring a two-quart sauce pot to a light simmer. Add in 1 tbsp of white vinegar. Place the seared pork belly pieces onto a baking sheet and into the oven while the eggs are cooking. Mix the herbs together and spread them in a loose pile on a cookie sheet, set aside. Tap the eggs on a flat surface and gently crack them into the water. The whites should gather around the yolk. Gently cook for approx. 4 minutes until the eggs have a firm wobble to them. Remove the eggs with a slotted spoon and place them onto the herbs and roll them while they are hot to coat them in the herbs

Roasted Tomato Sauce

• 1 quart chicken stock
  
• 3 large tomatoes
  
• 1 leeks large
  
• 1/2 cup sherry vinegar
  
• 1 Large Shallot
  
• 3 Bay Leaves
  
• 3 Large Springs Bail
  
• 3 Cloves Garlic
  
• 1 cup sherry
  

Using baking dish that tomatoes will fit snuggly in, put basil sprig in bottom of the pan. On the bottom of the tomatoes cut cross sections about ¼ of the way through the tomato. Stuff bay leaf in the slits. Place tomatoes on top of basil sprigs. Trim and wash leeks. Cut into quarters length and rise and stuff in between tomatoes so that they weave around between. Stuff whole garlic cloves in between tomatoes as well. Drizzle sherry vinegar and olive oil over tomatoes and season liberally with salt and black pepper. roast until tender. Reduce. Sherry with shallot by half add chicken stock, reduce by half, add in all juices from roasted tomatoes. Chop tomatoes, leeks, garlic add to reduced stock, season to taste.

Cucumbers & Cornbread

Thinly slice 2 medium cucumbers and place in to a bowl with 1 cup of cornbread croutons. Toss them with a few tablespoons of white wine vinegar and olive oil. Season with salt and pepper.

Josh Feathers
Corporate Chef of the Main House