Wine Poached Eggs with Crispy Pork Belly and Mushrooms

I’m really late posting my second entry for Day 2 of the Paleo Iron Chef competition, but it’s been a long, stressful day and I just haven’t had the opportunity until now.

I only have a couple of things to tell you about this dish – first and foremost, it’s not diet food. 🙂  This is definitely a “special occasion” meal, well-suited to an anniversary dinner or Mother’s Day brunch.  It’s not low in calories and while it’s not difficult to make – if you can braise meat and poach eggs, you can cook this – it’s not a quick dish by any means.  Nor is it inexpensive, but like I said:  special occasion.

Now, having said that…I’ve never been a big fan of poached eggs.  UNTIL I ATE THIS.  Holy Mother of Pearl, I could eat this every day for the rest of my life if I could afford it and it didn’t take forever to cook.  Wow.  Just…WOW.

Note:  I used date sugar in the rub for the pork belly, which is nothing more than finely ground, dried dates.  It’s not as sweet as some sugars, which is one of the reasons I used it.  If you can’t find it, or don’t care for the taste of dates, use coconut sugar or evaporated cane juice.

The wine I used for poaching, along with the port, was a Beaujolais.  Any dry, fruity red wine would work well.

Wine Poached Eggs with Crispy Pork Belly and Mushrooms
Wine Poached Eggs with Crispy Pork Belly and Mushrooms
Serves: 6
  • 1 pound pork belly
  • 2 tsp kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons date sugar
  • 2 tablespoons Ancho chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 2 cups chicken stock, preferably homemade
  • 8 ounce white mushrooms, sliced
  • 3 tablespoons ghee or clarified butter
  • pinch of salt
  • 6 large eggs
  • 2 cups tawny port
  • 1 bottle dry red wine
  • sprig of thyme
  • 1 bay leaf
  • 2 cups chicken stock, preferably homemade
  1. Mix the salt, pepper, date sugar, Ancho chili powder, cumin and garlic powder in a small bowl. Pat the pork belly dry and rub the spice mixture over the entire surface. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
  2. Preheat the oven to 300 F. Place the seasoned pork belly in a small baking dish just large enough to hold it. Pour the chicken stock around, not over, the pork belly; cover with aluminum foil and place in the oven. Braise the pork belly for 6 hours, checking occasionally to make sure the liquid has not cooked away (add more, if needed). At this point, the pork belly can be cooled to room temperature, wrapped tightly and stored in the refrigerator for up to 2 days.
  3. Pour the wine and port into a wide, shallow pan (I used a 2-quart enameled cast iron Dutch oven) that has been heated until very hot over high heat, and add the thyme and bay leaf. Bring to a boil; lower the heat slightly and reduce by half. Add the chicken stock and boil again, before reducing to a simmer; continue cooking for another 10 minutes.
  4. While the wine is reducing, melt the ghee over medium-high heat in a 10-inch saute pan. Cook the mushrooms without crowding them, in batches if necessary, until they are a golden brown. Drain on a paper towel-lined plate, sprinkle with salt and set aside.
  5. Slice the pork belly into 1″ pieces and lay flat on a baking sheet. Turn the broiler of the oven to “low” and place the pork belly 2 inches away from the heat; cook until the pork belly becomes crispy, about 3 minutes, rotating the baking sheet once halfway through. Divide the pork and mushrooms between six plates; cover and keep warm.
  6. Pierce the large end of each egg with a straight pin or egg pricker about 3/8 of an inch deep; lower the eggs into a saucepan of boiling water for exactly 10 seconds, and remove immediately.
  7. Remove the thyme and bay leaf from the wine mixture. Crack the eggs into small cups, and bring the liquid almost, but not quite, to a boil. Holding the cups as close to the liquid as possible, slide the eggs, in batches if necessary, into the wine and cook for 4 minutes. Remove the eggs with a slotted spoon, allowing them to drain, before placing each on a plate with the pork belly and mushrooms. Spoon some of the poaching liquid over each plate, season with salt and pepper, and serve.
  8. Nutrition (per serving): 578 calories, 33.2g total fat, 233.3mg cholesterol, 991.8mg sodium, 666.6mg potassium, 17.8g carbohydrates, 1.6g fiber, 6.8g sugar, 15.9g protein.


9 thoughts on “Wine Poached Eggs with Crispy Pork Belly and Mushrooms”

    1. Thank you so much – I like it too! 🙂 As for substituting the pork belly, smoked pork shoulder might be nice. Just about any cut of pork or poultry would probably work; I’m not sure this dish would do well with beef. I have a couple of readers who don’t eat pork (one doesn’t eat meat at all), and I meant to suggest creamed spinach as an alternative. Darn.

    1. Thank you! I was worried about the photo, but Foodgawker picked it up, so that’s good. As for the pork – creamed spinach! They would be DIVINE over creamed spinach!

Comments are closed.