Bacon and Egg: Pork Belly and Crispy Egg

Evan Percoco

Bokx 109 American Prime, Newton, MA

Evan Percoco served this delicious take on the classic bacon and eggs at his dinner at the Beard House. With braised pork belly and a deep-fried poached egg, this dish is protein-heavy comfort food for the breakfast lover in all of us. Percoco served his version with bitter greens—you may want to follow his lead and serve this dish with a salad.


  • Pork Belly:

  • 1 stick cinnamon
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon allspice
  • 20 black peppercorns
  • 1/2 cup Kosher salt
  • 1/2 cup dark brown sugar
  • 1/4 cup paprika
  • 1/2 bunch thyme
  • 4 bay leaves
  • 2 pounds pork belly
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 3 ribs celery, chopped
  • 5 cloves of garlic, smashed
  • Crispy Egg:

  • 6 eggs
  • 2 quarts water
  • 1 teaspoon white vinegar
  • 2 tablespoons salt
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chervil
  • 1 tablespoon chopped chives
  • Salt and pepper to taste
  • 1 quart vegetable oil


To make the pork belly, prepare a dry rub by toasting the cinnamon, coriander, fennel, cumin, allspice, and peppercorns together in a pan over medium high heat. Cool the spices, then coarsely grind in a spice grinder. Combine ground spices with the salt, dark brown sugar, paprika, thyme, and bay leaves. Gently rub the dry cure into the pork belly, cover, and refrigerate up to 24 hours.

Preheat the oven to 275ºF. Rinse the dry cure off of the pork belly and place into a large casserole. Add the onion, carrot, celery, and garlic. Cover with water. Cover with aluminum foil and place in the oven. Cook for 2 1/2 to 3 hours or until the pork is tender. Remove the pork from the liquid and allow to cool. Then cut into 6 equal portions.

To poach the eggs, in a medium-sized pot, bring water, vinegar, and salt to a slow simmer. With a slotted spoon, stir water clockwise so a whirlpool forms in the center. Crack an egg into a cup. Lift the cup with one hand while you are stirring with the other. Stop stirring and slide the egg into the center of the whirlpool. Cook the eggs approximately 2 minutes, slightly longer for a harder yolk. With a slotted spoon, carefully remove the eggs and place into ice water to cool for 30 seconds. Remove from ice water and place onto an absorbent towel to dry.

Heat the oil in a cast-iron skillet over medium-high heat until it reaches approximately 350ºF.

Combine the flour, salt, and pepper in a bowl. In a second bowl, place two lightly beaten eggs. In a third bowl, combine the breadcrumbs and chopped herbs. Roll each poached egg into the flour, covering completely. Carefully shake off all excess flour then dip the egg into the beaten eggs to coat. Next, place the poached egg into the Panko-herb mixture, making sure the egg is completely covered in the mixture. Carefully place breaded poached egg in hot oil. Cook 30 to 45 seconds or until golden brown in color. Place on a paper towel to absorb excess oil. Repeat process with remaining eggs.

To serve, place a piece of pork belly and one fried poached egg on each plate.


6 servings