UMAMI PORK BELLY MUFFIN STACKS

To make the pickled onions and cucumbers, combine the vinegar, water, sugar and salt in a saucepan and bring to a boil, stirring to dissolve sugar.  Pour the hot liquid into a large jar and add the onion and cucumber slices to the jar and shake so that everything is covered in the liquid.  If needed open the jar and press the veggies into the liquid with a fork.  Shake occasionally to ensure the onions are all coated in the liquid.

Make the marinade for the pork belly. Combine the soy, rice wine vinegar, mirin, and sesame oil in a re-sealable plastic bag and add the pork belly strips.  Massage to ensure everything is well coated.  Marinade at room temperature for 1-3 hours.

Combine the salt, white pepper, black pepper, Chinese 5 spice, garlic powder, and brown sugar in a small bowl and whisk to combine. 

Bring pork belly to room temperature and let any excess marinade drip off each strip.  Rub the seasoning mixture all over the pork belly strips to coat.

Heat the peanut oil in a large skillet over medium high heat.  Add the strips to the hot oil and cook 4-5 minutes per side until browned and crispy (reserve pan drippings).  Remove and set aside to rest while you prepare the English muffins and eggs.

Toast the English muffins until browned and crispy.

Heat the pan drippings from the pork belly over medium-low heat.   Add the eggs and cook until the whites are set, about 3 minutes.

To assemble your ‘muffin stacks’, spread about 1 tablespoon of the hoisin sauce on the toasted English muffin.  Cut the pork belly into 2” pieces and cover the hoisin with several pieces of the pork belly followed by a fried egg and a couple of the pickled onions and cucumbers.  Sprinkle with scallions and cilantro leaves and garnish with the sesame seeds.  DEVOUR!