Bacon, Egg and Cheese

Adapted by
October 2006
Yield: 4 Servings


1 ounce salt
1 teaspoon pink salt
½ ounce light brown sugar
½ teaspoon dry thyme
½ teaspoon onion powder
½ teaspoon dry sage
2 pounds fresh pork belly, skin on
1 carrot, roughly chopped
1 leek, roughly chopped
1 onion, roughly chopped
1 bay leaf
Sprigs of thyme and rosemary
pork stock, to cover
Crêpe Filling
1 pork shoulder
2 carrots, roughly chopped
2 leeks, roughly chopped
2 onions, roughly chopped
1 bay leaf
Sprigs of thyme and rosemary
pork stock
salt and pepper
Fresh thyme, chopped
1 cup all-purpose flour
Pinch of salt
3 whole eggs
1¼ cups milk
2 tablespoons melted butter
Extra butter for sautéing
Cheddar Foam
3 ounces grated cheddar
Hot water to cover, approximately 190ºF
1 teaspoon lecithin
4 farm fresh egg yolks, poached


For the Bacon

Mix the salt, pink salt, sugar and dry spices together in a bowl. Rub the mixture into the fresh pork belly, and place it in a non-reactive container. Cover and refrigerate for 14 days. Turn the pork everyday. After 14 days, wash the pork and refrigerate uncovered for 12 hours to air dry. Carefully remove the skin and cut the pork into 4 equal portions. Place the carrot, leek, onion, bay leaf, thyme and rosemary in a roasting pan and place the portions of pork on top. Cover with pork stock and braise at 250ºF for about 2 hours, or until fork tender. Allow the pork to cool completely in the liquid. Once cooled, remove it from the pan and pat it dry with a towel. Strain the braising liquid and reduce it to sauce consistency, skimming often. Reserve sauce for plating. 

For the Crepe Filling

 Preheat oven to 200ºF. Brown the pork shoulder in a sauté pan. Place in a roasting pan and surround the meat with the carrots, leeks, onions and herbs. Fill the pan to half way up the pork shoulder with pork stock. Cover with foil and braise for about 12 hours or until fork tender, basting often. Allow the pork to cool completely in the liquid. Remove the pork from the liquid, strain the liquid and reduce to a glaze. Pull the meat from the shoulder using a fork, as you would for barbeque, and fold it into the glaze. Season with salt, pepper and fresh chopped thyme to taste. 

For the Crepes

Sift the flour and salt into a medium sized bowl. In a separate bowl, mix the eggs and milk together. Whisk egg mixture into the flour mixture and then whisk in the melted butter. Strain the crêpe batter though a fine mesh sieve. Heat a 9 inch non-stick pan over medium-high heat. Put a little butter in the pan and ladle approximately 1 ounce of the batter into the pan. Sauté on both sides until golden brown. Repeat until you have 4 crepes.

For the Cheddar Foam

Place the grated cheddar in a pot and cover it with hot water. Let stand for ½ hour. Strain the liquid and discard the solids. Return the liquid to the pot, add the lecithin and bring to a simmer. Reduce by approximately one quarter. Use an immersion blender to create a foam on the surface. 

To Assemble and Serve

Fill each crêpe with some of the crêpe filling and fold into an envelope. Spoon 2 Tablespoons of the reserved sauce into the bottom of a shallow bowl. Place the pork belly in the bowl with a stuffed crêpe beside it. Top each crêpe with a poached egg yolk and finish with a Tablespoon of cheddar foam.