Paprika Pork Belly and Egg

Paprika Pork Belly and Egg

A simple and delicious recipe that teams the smoky spiciness of paprika with juicy pork belly.

Prep Time

10 minutes

Cook Time

30 minutes

Servings

2

Ingredients

• 2 slices Pork Belly
• 2 tbsp Paprika
• 20ml Double Cream
• 1 Egg
• Salt & Pepper (to taste)

Directions

1. Preheat your oven to 190°C/180°C Fan/Gas Mark 5.
2. Place the pork belly slices into an oven-proof pan, sprinkle over the paprika and season generously with salt and pepper.
3. Cook the pork belly in the oven for 25 minutes until golden and sumptious.
4. Remove the pan from the oven and place on the hob over a low heat. Add in the cream and stir through. Be careful! The pork fat will be hot and may spit.
5. Crack your egg into the juices in the pan (do not stir!) and allow the egg to poach in the sauce for approximately 5 minutes, or until the white is cooked through and the yolk is runny and delicious!