Receta Open Faced Sandwich of Spicy Pulled Pork and Poached Egg
Many people don’t take breakfast due to time constraints they have during mornings, I had the same habit when I was younger but as I grew older I see the importance of having it on a daily basis. Every day I cook breakfast early in the morning as I drive to work at 7:00 AM in the morning to be there at 7:30 AM and back home early in the afternoon and have more time with the sunlight (we are on flexible time schedule), this means I have to wake up every day at 5:40 AM to prepare breakfast for 15 minutes. This has been my routine and I liked it because I can eat properly in the morning and it makes me alert as I already have some physical activity before even going to the office.
Making our recipe for today on the day of your breakfast will be impossible so I prepared it a day before so on the morning I will have it, it will be easy as spreading butter in your bread. Our recipe for today is Open Faced Sandwich of Spicy Pulled Pork and Poached Egg basically it’s a spicy pulled pork placed on a sandwich then topped with a poached egg. You can even use leftover pulled pork and just spice it up, I will leave you to your imagination. It’s a great breakfast item, definitely way much better than having a PBJ sandwich, what do you think?
Open Faced Sandwich of Spicy Pulled Pork and Poached Egg Cook time 3 hours 15 mins Total time 3 hours 30 mins
thick cut sliced bread mayonnaise poached eggs red onions, thinly sliced coriander, to garnish spicy pulled pork (recipe below) 2 kg boneless pork shoulder roast 8 cloves garlic, minced 3 tsp ground cumin 3 tsp smoked paprika
- 2 tsp dried oregano leaves 1 tsp cinnamon 1 tsp ground allspice
- 1 tsp ground coriander 1 tsp dried chilli flakes
- ½ tsp cayenne pepper juice from 2 limes juice from 1 orange freshly ground black pepper salt
In a large bowl combine all Spicy Pulled Pork ingredients together apart from the pork, mix it well add the pork massaging it all over with the marinade making sure it is all covered. Place the pork and all of the marinade in a large heavy duty Ziploc bag and place it in the refrigerator overnight. Place pork and marinade in a large Dutch oven, cover top it with aluminium foil then cover it with a lid. Place in a 160C preheated oven and let it roast for 3 hours or until pork is roast tender. Turn it halfway during the process then baste it occasionally with its own sauce. Remove from the oven then let it rest and cool for 30 minutes while covered. Once cooled down, using a folk pull meat apart and mix it together with the juices while doing so. Toast your bread, spread some mayonnaise on top then top it with pulled pork, sliced onions and poached egg. Garnish with coriander then serve. 3.5.3208
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