any time of the day. [beer-braised pork on toast w. eggs]
Stop everything you are doing and go make this pork! The depth of flavor in this dish is incredible – from the juicy pork to the toasted bread to the gooey egg to the crisp watercress. Although a bit time consuming to make, the meal was completely worth it and an absolute hit at the entire dinner table. Also, did I mention the versatility of this pork? It could easily pass for a meal at any time of the day – breakfast, brunch, lunch, dinner – you name it!
beer-braised pork on toast w. eggs
- 1 tbsp. kosher salt
- 1 tbsp. sugar
- 1 tsp. ground cumin
- ¼ tsp. ground coriander
- ¼ tsp. ground cardamom
- ¼ tsp. ground paprika
- ¼ tsp. curry powder
- 3 onions, sliced ¼ inches thick
- 5 tbsp. + 1 tsp. olive oil
- Kosher salt
- 2 to 2½ lb. pork butt
- 2 garlic cloves
- 2 bay leaves
- 3 bottles very light beer
- 4 slices country bread or brioche
- 3-4 tbsp. unsalted butter
- 6-8 eggs
- Fleur de sel, for garnish
- 2 bunches watercress, trimmed
- Preheat oven to 500 degrees Fahrenheit.
- To make the dry rub, toss the salt, sugar, cumin, coriander, cardamom, paprika and curry powder together in a small bowl.
- Toss the onions with 2 tbsp. of the olive oil and 1 tsp. of salt and spread onto a sheet pan. Roast until nicely seared, about 20 minutes. Lower the oven temperature to 300 degrees Fahrenheit.
- Liberally sprinkle the dry rub over the pork, coating all sides well and using all the rub. Heat 2 tbsp. olive oil in a Dutch oven over high heat. Sear the pork until very dark on all sides.
- Add the roasted onions, garlic, bay leaves and beer to the pot, cover and bake (or cook in slow cooker) for 4-5 hours, until very soft. You should be able to easily pull the meat with a fork.
- Transfer the meat to a cutting board and shred; preheat your oven to 500 degrees Fahrenheit. Meanwhile, simmer the sauce over medium heat, cooking it down by half. When the sauce has cooked down, return the pork to the pot and simmer for 10 minutes.
- Drizzle each slice of bread with 1 tsp. olive oil, sprinkle with salt and toast in the oven on a sheet pan.
- Dollop a big scoop of saucy pork onto the toast and set aside while you fry the eggs.
- In a small pan, heat 1 tbsp. of butter over high heat. Crack two eggs into a small bowl and gently slide them into the butter. Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes. When ready, give the pan a gentle shake to loosen the eggs.
- Slide the eggs onto the pork sandwiches, liberally sprinkle with fleur de sel, and top with a handful of watercress. Repeat for the remaining sandwiches.
Recipe from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen