Jasmine Rice Porridge with Poached Egg, Crisp Pork Belly and Sriracha Hollandaise

Day PartBreakfast
Menu PartEntree
Cuisine TypeAsian

Executive chef Michael Garbin
Union League Club

Chef Garbin changes up porridge from the traditional oats, swapping in jasmine rice as the grain and cooking it to a thick, creamy consistency. At Chicago's Union League Club, he seasons the porridge with Asian flavors, creating a fancified brunch dish similar to congee-a breakfast staple in China.


2 tbsp. brown sugar
1½ tsp. ground black pepper
1 lb. pork belly
5 cups water plus 1 oz. water, divided
1 lb. jasmine rice or jasmine rice blend
2 tbsp. salt, divided
3½ cups skim milk
1 lb. butter
6 egg yolks
Juice of ½ lemon
Salt and pepper, to taste
2 oz. Sriracha
6 eggs
4 oz. white vinegar
½ cup sliced green onions
½ cup diced tomato


1. Combine 1 tablespoon salt, brown sugar and pepper; rub on pork belly. Let stand for 2 hours.
2. Preheat oven to 350 F. Place pork belly on roasting pan, skin-side up. Roast in oven for
1½ hours; let cool. Cut belly into ¼-inch slices; cut each slice into ¼-inch strips. In hot skillet, brown strips of pork belly until golden brown; keep warm.
3. In large saucepan over high heat, bring 5 cups water to a boil. Stir in rice and remaining 1 tablespoon salt; reduce heat and simmer, covered, for 8 minutes. Stir in skim milk; bring to a quick boil. Cook, stirring frequently, until it reaches oatmeal consistency; keep warm.
4. In another large saucepan over low heat, melt butter until solids separate and settle to bottom. Set clarified butter aside.
5. For hollandaise, in stainless-steel bowl, combine egg yolks, lemon juice and 1 ounce water; whisk to combine. Place bowl over double boiler; continue whisking egg yolks until lemon colored and thick. Slowly add small amounts of clarified butter until incorporated. Remove from heat; season with salt and pepper. Add Sriracha sauce to hollandaise. Cover bowl with plastic wrap; keep warm on stove.
6. Poach eggs by combining 2 quarts water and vinegar in large, shallow pot. Bring to a simmer; slowly add 1 shelled egg to pot; lightly swirl to help white form around yolk. Add remaining eggs; poach for 2 to 3 minutes.
7. To serve, ladle porridge into bowls. Remove poached eggs with slotted spoon; quickly drain onto folded towel. Place 1 egg in center of each bowl. Spoon Sriracha hollandaise over egg to coat. Sprinkle crisp pork belly around egg; garnish with sliced green onions and diced tomato.

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