August

Recipe courtesy of Michael Garbin, CEC, AAC, HGT, Executive Chef, Union League Club of Chicago

Ingredients

Recipe courtesy of Michael Garbin, CEC, AAC, HGT, Executive Chef, Union League Club of Chicago

Yield: 9 portions

For Oatmeal:

For Crisp Pork Belly:

For Sriracha Hollandaise:

For Poached Eggs:



 

Directions

For Oatmeal:

  1. Follow the stovetop cooking instructions for the InHarvest Jasmine Blend and add the additional water.
  2. When the Jasmine Blend is almost cooked, add the skim milk, bring to a quick boil stirring frequently to bring the product to the “oatmeal” consistency.
  3. Keep warm. If consistency needs to be adjusted, add additional warm skim milk.

For Crisp Pork Belly:

  1. Mix the sugar, salt and pepper together and rub all over the pork. Let the pork belly sit for a minimum of 2 hours.
  2. Preheat oven to 350ºF. 
  3. Place the pork on a roasting pan, skin side up and place in the oven for approximately 1½ hours.
  4. Remove from oven, cool and place in refrigerator.
  5. Cut the pork belly into ¼-inch slices and then cut each slice into ¼-inch strips.
  6. Heat a skillet and brown the strips of pork belly until golden brown. 
  7. Keep warm until serving.

For Sriracha Hollandaise:

  1. In a sauce pot, melt the butter until the solids separate and settle to the bottom of the pot.
  2. In a stainless steel bowl, add the yolks, lemon juice and water and whisk together.
  3. Over a double boiler, place the bowl and continue whisking until the mixture is a lemon color and thick. (Be careful not to scramble the eggs over the double boiler.)
  4. Slowly add small amounts of the clarified butter until it is all incorporated in the emulsion. Remove from the heat and season the sauce with salt and pepper. Add the Sriracha sauce to the Hollandaise. Add more Sriracha to taste if desired.
  5. Cover the bowl with plastic wrap and keep in a warm spot on the stove.

For Poached Eggs:

  1. Add water and vinegar to a shallow pot, bring to a simmer but not boiling. 
  2. Slowly add the shelled egg to the pot and lightly swirl to help the white form around the egg yolk.
  3. Add additional eggs as they can be held in the pot.
  4. Poach for 2 to 3 minutes, depending on how firm you would like the yolk.

Assembly

  1. As the eggs are poaching, ladle the “oatmeal” into the bowls.
  2. As the poached eggs are finished, remove from the pot with a slotted spoon and quickly drain on a folded towel that you have in your hand.
  3. Place the egg in the center of the bowl, topping the “oatmeal”. 
  4. Spoon Sriracha Hollandaise over the egg to coat.
  5. Sprinkle some of the warm, crisp pork belly around the egg and garnish with sliced green onions and diced tomatoes.