Tony’s Take on Pork Belly Patatas Bravas at Brunch House

Ingredients

• 1 lb Pork belly slices (thick cut)
• 2 tbsp Achiote paste
• 1/4 cup Pineapple juice
• 1 tbsp White vinegar
• 1 tsp Dried oregano
• 1.5 lbs Red-skin potatoes, washed and cut into wedges
• Vegetable oil for frying
• 1 cup Tomato puree
• 1 tsp Smoked paprika (Pimentón)
• 1/2 tsp Cayenne pepper
• 1 Ripe avocado
• 1 Serrano pepper (seeded for less heat)
• 1/2 cup Mexican crema or sour cream
• 1 Lime (juiced)
• 4 Large eggs
• 1/2 cup Fresh pineapple, diced into chunks
• 1/4 cup Queso Fresco, crumbled
• 1/4 cup Peruvian peppers (Sweety Drops)
• Micro cilantro (for garnish)
• Salt and black pepper to taste

Instructions

1. First, we tackle the meat. Whisk the achiote paste, pineapple juice, vinegar, oregano, and a pinch of salt in a bowl. Toss the pork belly slices in this marinade and let them hang out for at least 20 minutes. Flavor needs time to work!
2. While the pork marinates, make the Salsa Brava. In a small saucepan, sauté a little garlic if you like, then dump in the tomato puree, smoked paprika, and cayenne. Simmer it on low until it thickens up. Season with salt and set aside. Keep it warm!
3. Now for the cooling element. Throw the avocado, serrano pepper, Mexican crema, lime juice, and a pinch of salt into a blender. Blitz it until it is smooth and vibrant green. Put it in a squeeze bottle if you want to look professional.
4. Time for the potatoes. Par-boil the wedges in salted water for about 5-7 minutes until just tender but not falling apart. Drain them and let them steam dry. Moisture is the enemy of crispiness!
5. Heat about an inch of oil in a deep skillet or Dutch oven to 375°F. Fry those potatoes in batches until they are deep golden brown and crispy. Drain on a wire rack and hit them with salt immediately.
6. In a separate hot cast-iron skillet, sear the marinated pork belly slices. We want charred edges and rendered fat. Cook them for about 4-5 minutes per side until fully cooked and crispy. Remove and chop into bite-sized pieces.
7. In the same pork fat (flavor gold!), fry your eggs sunny-side up. We want those whites set and the yolks runny.
8. Assembly time! Spread a generous swoosh of Salsa Brava on the plate. Pile on the crispy potatoes and top with the Al Pastor pork belly.
9. Crown the pile with a sunny egg. Drizzle the Avocado-Serrano Crema artistically over the whole thing.
10. Scatter the pineapple chunks, Peruvian peppers, and crumbled Queso Fresco around the plate. Finish with micro cilantro.
11. Finally, hit the egg and pineapple with a pinch of Chili Lime Finishing Salt for that zesty pop. DUNZO!