Preparation:

1. Season the pork belly with salt and pepper, wrap it in foil and roast at 180C for 3 hours.
2. Remove the foil and increase temperature to 200C for 20 min to crisp up the rind.
3. After it's cooled, slice in 1cm slices (you should have 2 slices per serving).
4. Mix the brown sauce and the maple syrup, and brush over each pork belly slice. Place them in the oven for around 10min so the sauce becomes sticky.
5. Melt the butter and mix with the chopped garlic and parsley. Mix with the tomatoes (cut in half) and the mushrooms, and roast in the oven for 15min.
6. Fry the eggs until whites are cooked through but yolk remains runny.
7. Fry the Aviko Hash Browns until golden brown and drain of excess fat.
8. Plate it using 2 slices of pork belly, 2 fried eggs, 2 hash browns, 1 mushroom and half a tomato per plate and serve.