Paso Robles Inn & Steakhouse Crispy Pork Belly with Mushrooms and Poached Egg

Pork belly is showing up regularly on restaurant menus. The meat is juicy and the skin crispy as bacon. Try it with wild mushrooms and poached egg.

Servings: 6

Cook Time: 3 1/2 hours, including 2 hours marinating

Pair With: a fruit-forward wine like Syrah

Source: Courtesy of Paso Robles Inn

INGREDIENTS

2 pounds skin-on pork belly

2 teaspoons Kosher salt

1 tablespoon black pepper

2 tablespoons Chinese 5-spice powder

1 pound of your choice: oyster, cremini, shiitake, button and/or chanterelle mushrooms

1 tablespoon extra virgin olive oil

1 tablespoon room-temperature butter

1 teaspoon garlic, minced

1 teaspoon fresh thyme, chopped salt and pepper, to taste

1/4 cup Marsala wine

2 tablespoons crème fraîche or sour cream

2 tablespoons fresh parsley, chopped

6 scoops of mashed potatoes

6 eggs

DIRECTIONS

Directions for the Pork Belly:

1. Preheat the oven to 375° F.

2. Rub the pork skin with the spice mix of salt, black pepper and Chinese 5-spice powder and allow the pork to rest in the cooler for a minimum of two hours uncovered.

3. Prepare a roasting pan and add an inch of water.

4. Place the pork belly on a wire rack inside the roasting pan—do not allow to touch the water.

5. Cook the pork for about 50 minutes - 1 hour, or until the pork belly is cooked.

6. Turn the heat up to 500° F and cook until the skin blisters. Remove from the pan.

7. Allow the pork to rest and slice the pork into six equal portions.

Directions for the Mushroom Side Dish for the Pork Belly:

1. Heat up a large skillet pan.

2. When the pan begins to smoke, add the extra virgin olive oil and butter.

3. Add the minced garlic and thyme, make sure to stir constantly to prevent burning.

4. Add the mushrooms and sauté quickly. Add salt and pepper to taste and sauté till they begin to release their natural moisture.

5. Once the moisture evaporates in the pan, deglaze with the Marsala wine, scraping up any cooked bits at the bottom of the pan. Reduce by half.

6. A the crème fraîche and the fresh chopped parsley and mix thoroughly. 7. Season to taste.

Assembly:

1. Place a scoop of your favorite mashed potatoes in the middle of the bowl or plate.

2. Place the mushroom mixture on top and the pork belly on top of the mushrooms.

3. Poach an egg in simmering water and drain.

4. Place egg on top of the pork belly.

5. Finish the dish by drizzling the dish with extra virgin olive oil.

Recipe Courtesy Of

Paso Robles Inn

For more than 150 years, Paso Robles Inn has provided a pleasurable, relaxing oasis, with natural hot springs that have refreshed travelers as far back as the Salinan people and California Mission Padres.