Lisa Lamontagne

CT LIVE!: Seared Pork Belly Brunch

Seared Pork Belly Brunch

  • 1 lbs pork belly (sliced 1/3 inch thick)
  • 1 loaf French Bread
  • 10 eggs
  • 2 large portobello mushrooms, sliced
  • 10 slices of crispy crumbled cooked bacon,
  • 1/2 cup canola oil
  • 1/4 cup fresh cilantro

Coat Saute pan with oil and saute portobello mushrooms for about 3 minutes. Remove the mushrooms from pan. Reheat the same pan and 1/4 cup of canola oil. Add the pork belly strips and sauté until they reach your desired crispiness.

In a separate pan heat the remaining canola oil. Cook eggs without breaking yolks, flipping them over when halfway cooked.

Cut French Bread into 1/2 inch wedges and toast lightly. Spread the toasted bread with the fresh pesto (recipe below). Layer the cooked Eggs on top. Next add the cooked pork belly strips, followed by the Portobello mushroom, and lastly, the crumbled bacon. Garnish with cilantro!


  • 2/3 cup pine nuts
  • 4 Cloves Of Garlic
  • 1 & 1/2 cup Dark Olive Oil
  • 1/2 cup Truffle Oil
  • 1 tsp Truffle Peelings
  • 4 cups Fresh Basil
  • 1 cup Parmesan Cheese
  • 1 tsp Salt

Remove stems off basil and discard. Blend Pine nuts and garlic in food processor for 30 seconds.

Add basil, Salt, and pepper, blend another 15 seconds. Slowly add the oils until blended. Add cheese and blend 30 more seconds.

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