Give a classic eggs Benedict recipe a major upgrade by adding Latin American flavors to the mix. Expertly seasoned pork belly, fresh guacamole, and a DIY chipotle sauce are going to give you a concoction that's so delicious that you'll want to have this dish for breakfast, lunch, and dinner all week long.
Pork Belly and Guac Benedict Recipe:
¼ onion, quartered
4 slices pork belly
Dash of cumin
Dash of salt
¼ cup orange juice
Preheat oven to 400 degrees. Mix the onion, peppercorns, cumin, salt, and orange juice in a bowl to create a marinade. Let pork belly sit in the mixture for 30 minutes in a baking pan in a refrigerator, then remove the liquid and bake in oven until browned and toasted.
¼ red onion, diced
1 T cilantro, chopped
Salt and pepper
Place the avocado, red onion, cilantro, salt, and pepper together in a bowl and mash with a fork. Add olive oil and lime juice to taste and set aside.
For Chipotle Sauce:
1 cup of Mexican crema (or crème fraîche)
1–2 chipotle peppers in adobo, strained (be careful, they’re hot!!)
1 clove of garlic
Combine Mexican crema, chipotle peppers, and garlic together in a blender and refrigerate the sauce until ready to serve.
Finally, poach an egg in simmering water (stay tuned for a video on this) and then it's time to assemble the dish. Layer the pork belly, guacamole, and poached egg with a spoonful of chipotle sauce over a piece of cornbread and enjoy!
Recipe by Tulio Espinoza