Fried Pork All Day Breakfast and Pasta Panzanella

A masterpiece of a breakfast from Stephen Terry! Crispy pork terrine, bold tomato sauce, savoury mushrooms, and silky egg yolk and egg white ribbons. It’s a flavour-packed, all-day indulgence you need to try. Follow that recipe later in the day with fresh pappardelle coated in a rich mix of marinated tomatoes, anchovies, garlic, chili, and basil. Finished with crispy pangrattato and shaved Parmesan!

Ingredients

For the Fried Pork

2x ham hock
300g black pudding, diced and pan fried
1.5kg (approx ½ a medium sized) pork belly
Mirepoix of onion, carrot and celery
150g Panko breadcrumbs
2 eggs
100g seasoned flour

For the tomato sauce

2 tins tomato polpa
Garlic
Chili flakes

For the mushrooms

Splash of olive oil
100g field mushrooms, sliced
25g butter
Splash of Worcestershire sauce

To garnish

Cooked pasteurized egg yolk
Pasteurized egg white, cooked in butter
Chopped chives
Sliced Radish

Pasta Panzanella

Fresh pappardelle
4 Tomatoes, sliced
Olive oil
Pinch of Salt
3 salted/ brined anchovies
2 garlic cloves, grated
1 red chili, diced
Red wine vinegar
Few sprigs of basil
Parmesan, shaved
Pangrattato (crispy Italian breadcrumbs)

Method

Print Recipe

Fried Pork All Day Breakfast

Slow cook the ham hock and pork belly in water under cover with a large cut mirepoix for approximately 5-6 hours at 120°C.
Then drain, pull and mix together with the pan-fried black pudding. Press into a terrine mould and allowed to cool and set.
The terrine is then sliced, coated in the seasoned flour followed by the egg and then breadcrumbed in the panko and fried until crisp.
Cook the mushrooms in the olive oil and butter until golden. Finish with the Worcestershire sauce.
The tomato sauce is made slowly by slowly cooking the tins of tomato polpa with garlic and chili flakes.
Sliced field mushrooms are cooked in a little butter and Worcestershire sauce.
Cooked pasteurized egg yolk should be dispensed from a squeezy bottle.
Pasteurized egg white that has been steamed on a shallow cling-filmed tray is then thinly sliced like tagliatelle.
Finished with chopped chives

Pasta Panzanella

Cook the pasta according to packet instructions.
Once the tomatoes have ‘bled’ and marinated in the olive oil, salt, anchovies, garlic, chili, red wine vinegar and basil for five minutes, toss with the hot cooked pappardelle.
Finish with pangrattato and shaved Parmesan.