Crispy Pork Belly and Pickle Tot Hash
- Instead of wasting food, Executive Chef Roxanne Spruance uses leftover braised pork belly and sears it in a pan with onions, chicken stock, and Asian spices before adding it into the hash. The inspiration is creating something from leftovers that's delicious and limits waste.
How does this dish fit into Kingsley's brunch menu? In other words, what makes brunch at Kingsley special—and what makes this dish stand out?
- The Crispy Pork Belly and Pickle Tot Hash fits into Kingsley's brunch menu because it's a fun twist on a breakfast staple (eggs & hash). The braised pork belly, pickle tot hash and Sriracha mayo allows the dish to stand out in a brunch category.
Do you have any tips on how to get your pork belly super crispy?
- To make the pork belly crispy, Chef Roxanne Spruance pan sears it with chopped onions, chicken stock, and Asian spices until both sides are brown. Making the tots takes a bit longer - Chef Roxanne Spruance shows dedication in the crispy texture of her pickle tots:
- Puts shredded potatoes and pickles in a bowl and mixes it with pickle juice and starch to bind all together.
- Allows it to dry
- Bakes it in oven on top of pickle juice and starch to dehydrate and pull the starch's white powder.
- Freezes potatoes for a week.
- When ready to serve, Roxanne fries potatoes.
- She lays the pork belly, egg, and Sriracha mayo on top of pickle hash