Yesterday morning I placed 2 bags of thick-sliced pork belly, (9 oz. and 8 oz.) in the waterbath with Anova set @ 145F for 24 hours. This morning when pb was finished I chilled one pkg. down and into the refrigerator for later use. The waterbath was raised to 165F to cook the 6 eggs, for 30 minutes. While they were swimming, got a pan of flavor going. A bit of lard, sweet potato, couple onions, jalapeno, and when this browned added some red potatoes, chicken broth, the juices from the pork belly pkg. and some Tony C's. When this finished it went into a warm oven until I browned the pork belly slices. Oohhhboy was this tasty! A great cold morning breakfast with much coffee! It was 37F this morning.
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