Preparation:
-
Season the pork belly with salt and pepper, wrap it in foil and roast at 180C for 3 hours.
-
Remove the foil and increase temperature to 200C for 20 min to crisp up the rind.
-
After it's cooled, slice in 1cm slices (you should have 2 slices per serving).
-
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.
-
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.
-
Fry the eggs until whites are cooked through but yolk remains runny.
-
Fry the Aviko Hash Browns until golden brown and drain of excess fat.
- Plate it using 2 slices of pork belly, 2 fried eggs, 2 hash browns, 1 mushroom and half a tomato per plate and serve.