Pork Belly Beach Brunch Hash

I saw this on Bobby Flay’s Brunch show. I made a few changes to reflect local ingredients and the taste of my guests. The jerk seasoning cuts through the rich pork belly. I had my good friends at Abundant Acres whip up a trial batch of their Poppi’s Jerk Seasoning. Now, this is not a quickie recipe; you braise the pork belly (from Ruckers Farm) for 2 1/2 hours, then smoke it for 1 hour.(Or you can buy some Jerk bacon at the expensive grocery store) The dish includes spicy succulent pork belly, spicy peppers, sweet potatoes, onions poblano peppers, and cranberries for some sweetness. I hope you like it.

1 pound jerk pork belly (Ruckers Farms)
3 medium sweet potatoes, diced
1 poblano pepper, diced large
1 red pepper, dice large
1 red onion diced large
1 zucchini, diced
1/2 jalapeño pepper, diced fine
2 tablespoons honey
4 cloves garlic, minced
2 teaspoons jerk seasoning
1/2 teaspoon salt
4 tablespoons jerk sauce
4 eggs

Boil potatoes for 7-10 minutes. Let cool and cut in 1/2 inch cubes.

Cut pork belly in 1 inch cubes.

In a large cast iron skillet on medium add pork belly cubes and brown, rendering off fat. Remove to a paper towel.

Remove all but 4 tablespoons of liquid; add potatoes and brown. Remove. If not enough oil, add enough to cook everything.

Cook sweet potatoes until browned and fork tender.

Add onions, peppers, zucchini, and garlic and brown

Add back everything to pan; add honey, jerk seasoning, and jerk sauce; turn to low heat and stir so it doesn’t burn.

Cook eggs sunny side up or over easy – you need a runny yolk.

Serve eggs over hash.

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