Pork belly is sliced into thick strips and seasoned with salt, pepper and paprika. It is topped with fresh sage leaves, wrapped in foil and smoked until tender. When cooled, the skin is scored and crisped in a skillet. Pork cheeks are seasoned with salt and pepper and seared until brown. They are braised in a rich tomato gravy made with mirepoix, sage and beef stock. The pork belly is served alongside the pork cheek drop biscuit, sunny side up egg and brandy braised peaches. This concept requires several different cooking methods and consists of multiple components, making it an aggressive yet elevated brunch dish. Components of this dish could be attainable for a wide range of restaurants – choosing between crispy pork belly or a pork jowl drop biscuit. This can be paired with virtually any breakfast side dish.

Pork

Seared & Roasted