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Pork Belly Burnt End Benedict
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Pork Belly Burnt End Benedict

Smoked pork belly burnt ends on top of Texas toast with two poached eggs and thousand island dressing
Prep Time45 minutes
Cook Time4 hours
Total Time4 hours 45 minutes
Course: Breakfast, Brunch
Cuisine: Barbecue, Southern
Keyword: Mash-Up, Over the Top, Spicy
Servings: 2 people
Calories: 2595kcal

Equipment

Ingredients

Belly

  • 2 pounds boneless, skinless pork belly chopped into 1 inch cubes
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon clove
  • BBQ sauce

Toast

  • 2 slices thick toast
  • butter
  • 2 poached eggs
  • thousand island dressing
  • pickled jalapenos

Instructions

  • Mix all the rub ingredients in a bowl with the pork belly. Toss to combine.
  • Preheat smoker to 250 and smoke for about 2 hours until internal temp is at about 170
  • Pull the pork off the smoker and toss with your fave BBQ sauce. Return to smoker for another hour or so until internal temp is at 205. Remove from heat
  • Cook the bread slices with some butter in a large frying pan to golden brown
  • Plate the bread and top with pork belly. Top with eggs and smother in the dressing. Top with jalapenos and serve.

Nutrition

Calories: 2595kcal | Carbohydrates: 24g | Protein: 53g | Fat: 253g | Saturated Fat: 91g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 114g | Trans Fat: 0.02g | Cholesterol: 512mg | Sodium: 2319mg | Potassium: 1114mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 12mg