Elate
111 West Huron
Chicago
(312) 202-9900
ElateChicago.com
www.ElateChicago.com
To read more about the restaurant:
www.metromix.com
Crispy Fried Pork Belly Benedict
Ingredients:
1 lb. slab bacon "pork belly" (unsliced)
11 eggs
2 cups flour
2 quarts water
1/4 cup water
2 Tablespoons distilled vinegar
1 Tablespoon salt
2 Tablespoons black pepper
1 head frisee
1 cup hollandaise
1 loaf ciabatta bread
1 quart vegetable oil
1 Tablespoon olive oil
Directions:
Bring 2 quarts of the water to a low simmer in a 4 quarts sauce pan and add vinegar. Mix flour with 2 teaspoons salt and 2 teaspoons black pepper in a mixing bowl. Mix 3 eggs with remaining 1/4 cup of water in mixing bowl. Put oil in sauce pan at least 2 inches of oil in pan and bring up to 350 degrees. Slice bread into 4 slices of toast. Then drizzle with olive oil and season with salt and pepper. Cut the slices in half so that there are 8 pieces. Remove core from the frisee and lightly dress with olive oil, salt and pepper. Use hollandaise sauce add 1 Tablespoon of black pepper. Crack 8 eggs into the simmering pot of water and cook for 5 minutes. Remove with slotted spoon. Dip pork belly pieces in seasoned flour then into egg mixture then back into flour until completely coated with flour. Carefully place the belly pieces into hot oil and remove when golden brown. Place on the pieces of toasted ciabatta bread. Place the poached eggs on the belly and ciabatta bread and top with black pepper hollandaise. Garnish with frisee.
111 West Huron
Chicago
(312) 202-9900
ElateChicago.com
www.ElateChicago.com
To read more about the restaurant:
www.metromix.com
Crispy Fried Pork Belly Benedict
Ingredients:
1 lb. slab bacon "pork belly" (unsliced)
11 eggs
2 cups flour
2 quarts water
1/4 cup water
2 Tablespoons distilled vinegar
1 Tablespoon salt
2 Tablespoons black pepper
1 head frisee
1 cup hollandaise
1 loaf ciabatta bread
1 quart vegetable oil
1 Tablespoon olive oil
Directions:
Bring 2 quarts of the water to a low simmer in a 4 quarts sauce pan and add vinegar. Mix flour with 2 teaspoons salt and 2 teaspoons black pepper in a mixing bowl. Mix 3 eggs with remaining 1/4 cup of water in mixing bowl. Put oil in sauce pan at least 2 inches of oil in pan and bring up to 350 degrees. Slice bread into 4 slices of toast. Then drizzle with olive oil and season with salt and pepper. Cut the slices in half so that there are 8 pieces. Remove core from the frisee and lightly dress with olive oil, salt and pepper. Use hollandaise sauce add 1 Tablespoon of black pepper. Crack 8 eggs into the simmering pot of water and cook for 5 minutes. Remove with slotted spoon. Dip pork belly pieces in seasoned flour then into egg mixture then back into flour until completely coated with flour. Carefully place the belly pieces into hot oil and remove when golden brown. Place on the pieces of toasted ciabatta bread. Place the poached eggs on the belly and ciabatta bread and top with black pepper hollandaise. Garnish with frisee.
