a Serves: 2-3
Bacon
1 lb (454 g) pork belly
1½ cup (12 fl oz/355 ml) Green Flash Hop Head Red Ale (or other American red/amber)
¼ cup kosher salt
2 Tbs sugar
2 bay leaves
1 tsp ground allspice
1 tsp crushed red pepper
Soak the pork belly in the beer for at least 2 hours. Mix the remaining ingredients and pat on the pork belly. Let cure for 24 hours.
Grill the pork belly to char the outside, then cook in a 200°F (93°C) oven for 4 hours. Let cool completely and cut into 2" x 3" x ½" (5 x 7.6 x 1.3 cm) pieces.
Hollandaise
¼ cup (2 fl oz/59 ml) white wine
1 tsp vinegar
3–6 black peppercorns
1 bay leaf
3 egg yolks
½ teaspoon salt
½ lb (2 sticks) butter, melted until the water is evaporated out
Juice of 1 lemon
Combine the wine, vinegar, peppercorns, and bay leaf in a small saucepan. Heat to boiling and reduce to 2 tablespoons.
In the top of a double boiler over simmering water, whisk the egg yolks and salt with the reduction until ribbonlike. Slowly drizzle in the butter and whip until emulsified. Season with the lemon juice.
Malted Crumpet
To get clean awesome crumpets, you’ll need metal ring molds the size of the intended crumpets and a heavy well-seasoned skillet that will hold heat evenly and not stick.
Sponge Starter
1 Tbs yeast
3 cup (24 fl oz/710 ml) water
3½ cup bread flour
4½ Tbs sugar
2 Tbs (1 fl oz/30 ml) barley malt syrup
In a mixing bowl, combine all ingredients. Cover and let sit in a warm spot for 30–60 minutes to activate the yeast.
Crumpet
4½ lb (2 kg) all-purpose flour
1/4 lb (1 stick) butter
1¼ cup (10 fl oz/296 ml) water
2 tsp kosher salt
2 eggs
1½ Tbs malt powder
Combine the sponge starter, flour, butter, water, salt, eggs, and malt powder in a mixing bowl and mix for 5 minutes on low-to-medium speed. Cover the dough and let it rise. Portion 3 ounces (89 ml) of dough (a large ice cream scoop) into each ring mold on a well-seasoned skillet. Cook on medium heat until the crumpet is caramelized on the bottom. Remove the ring and flip the crumpet over. Continue cooking until done.
Poached Eggs
4 cup (32 fl oz/946 ml) water
2 Tbs (1 fl oz/30 ml) vinegar
3 eggs
In a small saucepan, heat the water and vinegar to a simmer. Swirl the water, then crack an egg into the water and give it a gentle stir. Simmer until desired doneness. (Alternatively, you can use an egg poacher to cook the eggs.)
1 bunch watercress, chopped
1 jalapeño, sliced thin and rinsed to remove some of the seeds (heat)
To assemble, place a crumpet on each plate, top with 3 pieces of pork belly bacon and 1 poached egg. Cover with 2 ounces (59 ml) Hollandaise. Garnish with watercress and jalapeño slices.
Beer suggestions: For a complementary pairing, try a bright and light saison such as Goose Island Sofie (Chicago, Illinois) saison or a hoppy wheat beer such as Boulevard’s 80 Acre (Kansas City, Missouri) or Modern Times Fortunate Islands (San Diego, California). Or go for tart with a Berliner Weisse.