Grilled Pork Belly with Runny Egg and Lemon

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Grilled pork belly with runny egg and lemon is a delightful dish that brings together the rich flavors of succulent pork and the creamy texture of a perfectly cooked egg. This dish is not only visually stunning but also incredibly satisfying, making it a perfect choice for a hearty brunch or a comforting breakfast at any time of the day.

Why You’ll Love This Recipe

This recipe combines the savory goodness of grilled pork belly with the luxurious touch of a runny egg yolk, all brightened up by fresh lemon. It’s easy to make and perfect for impressing your family or guests.

• Rich and savory flavors
• Simple ingredients
• Perfect for brunch or breakfast
• Visually stunning presentation
• Quick cooking time

Ingredients

• 1 pound pork belly, skin removed and cut into 1-inch thick strips
• 4 large eggs
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon mustard seeds
• 2 tablespoons lemon juice
• 1 lemon, sliced into wedges
• Fresh herbs (optional, for garnish)

How to Make Grilled Pork Belly with Egg

1. Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.
2. Season the pork belly strips with olive oil, sea salt, and black pepper. Sprinkle mustard seeds over both sides of the pork belly for added flavor and texture.
3. Place the pork belly on the grill and cook for 5-7 minutes on each side, or until the outside is crispy and the internal temperature reaches 145°F. Remove from the grill and let rest for a few minutes.
4. While the pork is resting, bring a small pot of water to a gentle simmer. Carefully crack the eggs into the simmering water and poach for 3-4 minutes for runny yolks. Remove the eggs with a slotted spoon and set aside.
5. To serve, place the grilled pork belly on a plate, top each piece with a poached egg, and drizzle with fresh lemon juice. Garnish with lemon wedges and fresh herbs if desired.

Tips for the Best Results

• Make sure your grill is preheated for perfect searing.
• For extra flavor, marinate the pork belly in olive oil, salt, and pepper for a few hours before grilling.
• Use a thermometer to ensure the pork is cooked safely and perfectly.
• Adjust the poaching time to your preference for egg yolk consistency.

Easy Variations

• Substitute the pork belly with thick-cut bacon for a different texture and flavor.
• Add sautéed greens such as spinach or arugula for a nutritious boost.
• Experiment with different spices, such as smoked paprika or garlic powder, to enhance the flavor profile.

What to Serve With It

• Toasted sourdough bread for a hearty addition.
• A light salad with mixed greens and citrus vinaigrette.
• Crispy roasted potatoes for a filling side.
• Fresh fruit to balance the richness of the dish.

Storage and Reheating

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Leftover grilled pork belly can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F until warmed through, or briefly microwave. Poached eggs are best enjoyed fresh, but you can store them in cold water in the fridge for a day and reheat in warm water before serving.

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