Brown sugar pork belly has a similar flavor profile to Filipino bacon called Tosino, which happens to be red in color when you buy this in store. Instead of the Tosino being red, I played on the natural pink/reddish tones of the Red Emmalie potatoes. Plus, who doesn’t like caramelized pork and potatoes; along with garlic and green onions this dish is not only beautiful in color but highly addicting. You can eat this for breakfast or even for supper.
5-6 medium size Red Emmalie Potatoes
4-5 thinly sliced skinless pork belly
1/4 cup brown sugar
2 minced garlic cloves
1/4 cup sliced red onion
2 green onions sliced (whites and greens separated)
Salt and pepper to taste
2 tbsp butter
Slice the pork belly into thin strips, remove excess fat if needed.
Peel the Red Emmalie potatoes and cut into large dice.
In a large pot filled with water, bring to a boil and season with a large pinch of salt. Add the diced potatoes and boil for 10mins. Drain and set aside.
In a cold shallow fry pan add the pork belly strips, spread evenly on the pan. Turn on the heat to medium and cook the pork belly until it releases fat and starting to brown on both sides. If the pork belly doesn’t release as much oil add a tbsp of oil to help it out. Season with salt and pepper.
Once the pork belly is slightly golden on both sides add the minced garlic and stir fry about 1 min until garlic is fragrant.
Add the red onion slices and stir fry another min.
Add the 1/4 cup of brown sugar and continue to mix. If the bottom of the pan begins to burn, deglaze with a bit of water. Keep your heat on medium. Once the sugar is melted and the pork is caramelized remove from the pan onto a clean plate and set aside.
Using the same pan add 2 tbsp of butter and a drizzle of oil on medium heat. Once the butter is melted add the boiled Red Emmalie potatoes. Pan fry until the potatoes crispy around the edges and tender about 10-15mins.
Add the whites of the green onion and cook another min.
Add the brown sugar pork belly and mix well.
Turn off the heat and add the diced greens of the green onion for some nice vibrant color.