Pork Belly with Cream Sauce and Poached Egg

Step 1

Season the 8 oz pork belly slices with salt and pepper. Heat a large skillet over medium-high and add the pork in a single layer. Cook until browned and crispy, about 4 minutes per side. Transfer to a plate, leaving the fat in the pan.

Step 2

Add the 4 oz sliced mushrooms to the same skillet. Cook over medium-high, stirring occasionally, until golden and tender, about 5 minutes. Sprinkle with a pinch of salt.

Step 3

Pour in the 1/2 cup heavy cream and 2 tbsp grated Parmesan. Stir and simmer until the sauce thickens slightly, about 2 minutes. Return the pork to the pan and coat with the sauce.

Step 4

Meanwhile, bring a small pot of water to a gentle simmer. Crack 2 eggs into a cup, then slide them into the water. Poach until whites are set but yolks are still runny, about 3 minutes. Remove with a slotted spoon.

Step 5

Divide the pork and sauce between two plates. Top each with a poached egg and sprinkle with 1 tbsp chopped chives. Serve immediately.