Pork Belly with Poached Egg and Grain Salad
Crispy pork belly slices over a warm grain salad topped with a perfectly poached egg. A quick, satisfying meal that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- 1 cup cooked grains (quinoa or millet)
- 8 oz pork belly slices
- 2 large eggs
- 2 stalks green onions
- 2 tbsp olive oil
- 1 tsp paprika
Instructions
- 1
Heat 1 tbsp olive oil in a skillet over medium-high. Add 8 oz pork belly slices and cook until browned and crispy, about 4 minutes per side. Transfer to a plate.
- 2
In the same skillet, add 1 cup cooked grains and 1 tbsp olive oil. Stir-fry until heated through and slightly toasted, about 3 minutes. Season with salt and pepper.
- 3
Slice 2 green onions thinly. Stir half into the grains, reserving the rest for garnish.
- 4
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 runny, about 3 minutes. Remove with a slotted spoon.
- 5
Divide the grain salad between two plates. Top with pork belly, a poached egg, sprinkle with 1 tsp paprika and the remaining green onions. Serve immediately.
Tools you’ll need
- skillet
- small pot
- slotted spoon
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