Pork Belly with Cream Sauce and Poached Egg
Crispy pork belly slices in a rich mushroom cream sauce, topped with a perfectly poached egg and fresh chives. A quick, indulgent meal that feels fancy but comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 28g
Ingredients
- 8 oz pork belly slices
- 4 oz mushrooms
- ½ cup heavy cream
- 2 eggs
- 2 tbsp Parmesan cheese
- 1 tbsp chives
Instructions
- 1
Season the 8 oz pork belly slices with salt and pepper. Heat a large skillet over medium-high and add the pork in a single layer. Cook until browned and crispy, about 4 minutes per side. Transfer to a plate, leaving the fat in the pan.
- 2
Add the 4 oz sliced mushrooms to the same skillet. Cook over medium-high, stirring occasionally, until golden and tender, about 5 minutes. Sprinkle with a pinch of salt.
- 3
Pour in the 1/2 cup heavy cream and 2 tbsp grated Parmesan. Stir and simmer until the sauce thickens slightly, about 2 minutes. Return the pork to the pan and coat with the sauce.
- 4
Meanwhile, bring a small pot of water to a gentle simmer. Crack 2 eggs into a cup, then slide them into the water. Poach until whites are set but yolks are still runny, about 3 minutes. Remove with a slotted spoon.
- 5
Divide the pork and sauce between two plates. Top each with a poached egg and sprinkle with 1 tbsp chopped chives. Serve immediately.
Tools you’ll need
- large skillet
- small pot
- slotted spoon
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