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Leavened Cornmeal Waffle With Braised Pork Belly And Sunny-side Egg

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Leavened Cornmeal Waffle With Braised Pork Belly And Sunny-side Egg
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Makes: 5 servings adjust

There's no doubt that Seattle's street food scene has really taken off in the last few years. You can pretty much find any kind of craving rolling around on four wheels.
Seattle's Skillet Street Food was one of the pioneers in bringing gourmet grub to curbsides, via a slick-looking airstream trailer. This summer marks their five-year anniversary and they've just released their first cookbook of fancy street eats.

Josh Henderson shares how he makes one of Skillet's signature dishes, pork belly and waffles. Below is an excerpt from "The Skillet Cookbook - A Street Food Manifesto" that includes the tasty recipe.



  • 14 cup Skillet Orange-Rye Starter
  • 1 34 cups Warm Water, 80-90 degrees f
  • 14 cup All-Purpose Flour, plus 2 tablespoons
  • 14 cup Pastry Flour, plus 2 tablespoons

Step 1

To prepare the levain, the day before you want to serve your waffles, combine the starter and water in a large bowl. Gently whisk together just to incorporate until the starter is dissolved and then add the flour blend. Mix again until the levain is smooth with no lumps. Cover the bowl with plastic wrap and allow the levain to rise in a draft-free place for 4 to 6 hours, or until it has developed a large amount of bubbles. To test if it’s ready, fill a container with warm water.

Step 2

Scoop out a teaspoon of the levain and drop it into the water. If the levain floats, it’s ready. If it sinks to the bottom, it hasn’t developed enough and needs to ferment longer. You should have about 4 cups.


  • 12 cup Whole Milk
  • 2 tablespoons Butter, melted
  • 2 Eggs, beaten

Step 3

To prepare the waffle batter, warm the milk in a small saucepan to take the chill off (aim for about 80 degrees F when measured with an instant-read thermometer). In a large bowl, mix the milk with ¼ cup of the levain until it is dissolved. (You can refrigerate the rest of the levain to make waffles another day; it should last for a week.) Add the butter and eggs and whisk together.


  • 2 tablespoons Corn Meal
  • 3 tablespoons Cornstarch
  • 2 tablespoons Sugar
  • 1 14 teaspoons Salt
  • 2 14 teaspoons Vanilla Extract

Step 4

In a separate large bowl, whisk together the all-purpose and pastry flours, cornmeal, cornstarch, sugar, and salt, making sure that there are no clumps. In three batches, add the flour mixture to the milk mixture, stirring just to combine after each addition. Mix in the vanilla. Cover the batter with plastic wrap and refrigerate overnight.


  • 8 ounces Pork Belly

Step 5

To assemble the dish, preheat the oven to 350 degrees F. Place the pork belly strips in a roasting pan and add any reserved braising liquid. Place the pan in the oven and heat through, about 8 minutes.


  • 4 Eggs, sunny-side

Step 6

While the pork belly heats, make the waffles. Warm a waffle iron as directed. Scoop 2 to 3 ounces of the batter onto the iron, using a small ladle or ice cream scoop and cook until golden brown, about 5 minutes. Place a waffle on each plate with an egg on top, then add a piece of pork belly off to the side, but still on top of, the waffle. Simmer any braising liquid left over from the pork belly until it is slightly reduced, about 3 minutes. Skim any foam off the top, and spoon it like a syrup over everything.
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