BBQ Pork Machaca w/ Egg

TW & I received a shipment of Jack Stack BBQ from a client, and immediately prepped it per oven instructions on the package. Delicious, Kansas City’s best (Zagat: 28 food), and as good as possibly could be, taking into account the freeze dry post-prep. Regardless, we enjoyed the meal – and had a ton of leftovers. On day two, we were both kind of bbq’d out (okay, my wife more than me) so we wanted to get creative with the dish. TW suggested I get my ‘Chopped’ hat on and figure out what we had at home to combine into a good re-dish for the second night.  Here is the surprisingly delicious end result:

BBQ Pork Machaca w/ Egg

machacaegg

Ingredients:

  • 1/2 pound (or more) BBQ pulled pork
  • 2-3 yukon gold potatoes, sliced into 1/4 inch discs, then roughly diced
  • 1/2 yellow or maui gold onion, diced
  • 1 bell pepper, diced (we used two half bell peppers for color)
  • 1 serrano pepper, diced
  • 4 cloves garlic, minced
  • 1/2 stick of butter
  • 1 cup, olive oil
  • salt, to taste
  • 1 tbsp. brown sugar
  • 1 tsp. chinese five spice
  • 1 egg per serving
  • cilantro, freshly picked

Directions:

  • heat one large, straight-sided skillet on medium-high heat
  • melt butter until just before smoking/browning point
  • add potatoes, coating each thoroughly in butter, and salt to taste (heavily)
  • pan-fry for ten minutes, adding olive oil as necessary and stirring with wooden spoon
  • heat second skillet to medium-high, add 1/2 cup olive oil
  • prior to smoke point, add onions, peppers & garlic
  • turn second skillet down to medium, sautee for ten minutes
  • continue to stir and evenly pan-fry potatoes for another ten minutes
  • add brown sugar to onions/peppers/garlic
  • add five spice to potatoes
  • turn off skillet with onions/peppers/garlic once they are sufficiently sauteed – slightly crisp and textured, but caramelized
  • once potatoes are browned, crisp and cooked through, add pork to skillet and turn heat to medium
  • cook until pork is sufficiently warmed, then add onions/peppers/garlic
  • cook while stirring consistently for another five minutes, or until pork is browned and hot
  • remove from heat
  • heat small pan until hot to touch, add egg
  • fry egg on one side for two+ minutes, until bottom is firm and top is runny & bright
  • serve pork machaca hash
  • top with fried egg
  • add cilantro
  • serve and enjoy
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