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A truly decadent morning indulgence featuring thick-cut pork belly caramelized in a sweet and savory maple glaze, paired with fluffy scrambled eggs, melted cheddar, and spicy mayo on a toasted sub roll.
Ingredients
Maple Glazed Pork Belly
- 12 oz Pork belly slices — Cut into 1/2-inch thick strips
- 3 tablespoons Pure maple syrup — Use real maple syrup
- 1 tablespoon Soy sauce — Low sodium preferred
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Black pepper — Freshly ground
Eggs & Assembly
- 4 whole Large eggs
- 1 tablespoon Unsalted butter
- 2 whole Sub rolls — Brioche or soft hoagie style, sliced lengthwise
- 4 slices Sharp cheddar cheese
- 2 tablespoons Sriracha mayo — Store-bought or homemade
- 1 cup Arugula (optional) — Fresh
Instructions
-
In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, and black pepper to create the glaze. Set aside.
~2 minYou can add a pinch of cayenne or red pepper flakes to the glaze if you want a spicy kick. -
Place the pork belly strips in a cold, large skillet. Turn the heat to medium-low and cook slowly, turning occasionally, until the fat renders and the pork becomes golden and crispy.
~15 minStarting in a cold pan helps the fat render out slowly without burning the meat. -
Carefully drain off most of the rendered fat from the skillet, leaving just a light coating. Pour the maple glaze over the pork belly. Toss continuously until the glaze reduces to a thick, sticky syrup that coats the pork evenly. Remove from heat.
~3 minWatch closely as the sugars in the maple syrup can burn quickly once reduced. -
Lightly toast the sub rolls. You can do this in a toaster oven, or face-down in a pan with a little butter until golden brown.
~2 min -
In a bowl, beat the eggs lightly. Melt the butter in a non-stick pan over medium-low heat. Add the eggs and scramble softly. Just before they are fully set, lay the cheddar cheese slices over the eggs, cover the pan, and turn off the heat to let the cheese melt.
~3 minFor a creamier texture, take the eggs off the heat while they still look slightly wet. -
Spread sriracha mayo on both sides of the toasted sub rolls. Layer the cheesy scrambled eggs onto the bottom half. Top generously with the sticky maple pork belly strips and a handful of fresh arugula. Close the sub and serve immediately.
~2 min
Nutrition
Equipment
- Large skillet
- Non-stick pan
- Whisk
- Spatula
- Tongs
Tips & Storage
- If you have leftover braised pork belly, you can slice and pan-fry it for a much quicker cook time.
- Save the rendered pork fat in a jar in the fridge to use for roasting potatoes or frying eggs on another day.
- Substitute the scrambled eggs for over-easy eggs if you prefer a runny yolk over your sandwich.
- Storage: This sandwich is best enjoyed fresh. If necessary, store the glazed pork belly separately in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan. Assemble with fresh eggs and bread when ready to eat.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
