Chef Big DThick-cut, applewood-smoked pork belly lardons served over a refined sweet potato hash with jammy soft-boiled eggs and a maple-bourbon reduction.
Season the pork belly lardons generously with salt, pepper, and smoked paprika. Set up your smoker for indirect cooking at 225°F (107°C) using applewood.
Place the lardons on the smoker rack. Smoke until the fat has rendered and a deep mahogany bark has formed.
Spritz with a little apple cider vinegar every 45 minutes to keep the surface tacky for smoke absorption.
While the pork smokes, par-boil the diced sweet potatoes in salted water for 5 minutes, then drain and pat dry.
In a heavy cast-iron skillet, sauté the sweet potatoes with minced shallots and garlic until crispy and golden brown.
Bring a small pot of water to a boil. Gently lower the eggs in and cook for exactly 6 minutes and 30 seconds. Immediately transfer to an ice bath.
This timing guarantees a 'Michelin-star' jammy yolk.
In a small saucier, combine maple syrup and bourbon. Reduce over medium heat until the liquid reaches a syrupy viscosity that coats the back of a spoon.
Plate the crispy sweet potato hash, top with the smoked pork belly lardons, and place a halved soft-boiled egg on top. Drizzle with the maple-bourbon reduction and a pinch of flaky sea salt.
The key here is the 'Bark' on the pork belly. You want it firm but yielding, like a well-rendered brisket point. If you can't find applewood, cherry works beautifully to add a deep mahogany hue to the protein. Don't skip the rest on the eggs; a carry-over cook ensures that yolk stays jammy, not runny. Quality of the balsamic matters—look for something with high viscosity.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.