With influence from Dr. Allen Lim’s roots, and a powerhouse team of ingredients, this pork belly breakfast sandwich is hard to beat!
The tang of the honey mustard and the sourdough, the savory sweetness of the eggs, the crisp crunch of slaw, and the melty pork belly all make for a, well… happy belly!
And don’t let the word breakfast mislead you, this is a winner at any meal!
Cook your pork belly however you prefer, or pick up from your favorite local spot
Prep Skratch Slaw
Fill bowl with warm water and submerge package of cheese to help soften
Cook up your Al’s Eggs and add desired amount of chopped scallions
Lightly spread mayonnaise on both sides of your bread, toast to your preferred crispness
Once toasted, start layering
Add additional condiments to your liking
Cross cut for flare
Pairs well with our Watermelon Mint Salad
“Mayonnaise is an emulsion, which means you have small droplets of oil surrounded by egg yolk… This emulsion allows the oils in the mayonnaise actually to stick to the food, unlike plain oil….And where oil only heats and browns the food thermally, mayonnaise is able to brown food chemically — that golden-brown color — through what is known as the Maillard reaction. The Maillard reaction requires sugars and proteins to work; as these are heated, the nonenzymatic reaction produces browning.”