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Grilled Pork Belly with runny egg and lemon is the brunch dish you didn’t know you were missing. This dish combines the rich, savory flavor of perfectly grilled pork belly with the creamy, luscious texture of a runny egg yolk, all brightened up with a squeeze of grilled lemon. It’s a satisfying way to elevate your weekend breakfast or brunch spread, and it’s surprisingly easy to make at home.
Why You’ll Love This Recipe
This dish is not just about flavor; it’s a feast for the eyes and the palate. The crispy edges of the pork belly contrast beautifully with the silky egg yolk, while the grilled lemon adds a zesty kick that brings everything together. Here’s why you’ll crave it:
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- Rich and Savory: The pork belly brings a satisfying depth of flavor.
- Textural Contrast: Crispy, tender, and creamy all in one bite.
- Bright and Fresh: Grilled lemon adds a burst of acidity.
- Easy to Prepare: Simple steps yield impressive results.
Ingredients
- 1 pound pork belly, cut into 1-inch thick slices
- 4 large eggs
- 2 lemons, halved
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (optional, for garnish)
How to Make Grilled Pork Belly with Egg
- Preheat your grill to medium-high heat.
- Pat the pork belly slices dry with paper towels and season both sides generously with salt, pepper, and mustard seeds.
- Brush the lemon halves with olive oil and set aside.
- Place the pork belly slices on the grill and cook for about 5-7 minutes per side, or until they are nicely charred and cooked through.
- In the last few minutes of cooking, add the oiled lemon halves to the grill, cut side down, and grill until caramelized, about 3-4 minutes.
- While the pork and lemons are grilling, bring a pot of water to a simmer. Carefully crack the eggs into the simmering water and poach for 3-4 minutes, until the whites are set but the yolks are still runny.
- Once the pork is done, remove it from the grill and let it rest for a few minutes. Slice if desired.
- To serve, plate the grilled pork belly and top each slice with a poached egg. Squeeze the grilled lemon over the top for extra flavor and garnish with fresh herbs if using.
Tips for the Best Results
- Ensure your grill is properly preheated for even cooking and nice grill marks.
- Use a meat thermometer to check that the pork belly reaches an internal temperature of at least 145°F.
- For a richer flavor, you can marinate the pork belly in your favorite seasonings or a simple mix of soy sauce and garlic for a few hours before grilling.
Easy Variations
- Swap out the pork belly for thick-cut bacon for a quicker option.
- Add a sprinkle of chili flakes for a spicy kick.
- Serve with avocado slices for an extra creamy element.
What to Serve With It
- Toasted sourdough or brioche for a perfect base.
- A fresh arugula salad to balance the richness.
- Roasted potatoes for a hearty addition.
Storage and Reheating
Grilled pork belly is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat until warmed through. Note that the runny egg is best when freshly cooked.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Ingredients:
- 1 pound pork belly, cut into 1-inch thick slices
- 4 large eggs
- 2 lemons, halved
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (optional, for garnish)
Instructions:
- Preheat your grill to medium-high heat.
- Pat the pork belly slices dry and season with salt, pepper, and mustard seeds.
- Brush lemon halves with olive oil and set aside.
- Grill pork belly for 5-7 minutes per side until charred and cooked through.
- Add oiled lemon halves to grill and cook until caramelized, about 3-4 minutes.
- Poach eggs in simmering water for 3-4 minutes until whites are set.
- Remove pork from grill and let rest. Slice if desired.
- Plate pork belly, top with poached egg, and squeeze grilled lemon over.
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Notes: For best flavor, marinate pork belly before grilling.
