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Hangover brunch

Hangover brunch

Category: Brunch

Ingredients for 7 portions:

  1. For the braised pork belly
    1. 1 kg Pork belly
    2. 2 Dried onions
    3. 3 Carrot
    4. 1 Stalk of celery
    5. 3 Cloves of garlic
    6. 6 Cloves of thyme
    7. 2 Cloves of sage
    8. 60 gr. Pulled pork sauce
    9. 60 gr. Gravy sauce
    10. 20 gr. Spice oil chilli-paprika
    11. 1 Kg water
  2. For the focaccia
    1. 1 Kg pastry flour
    2. 10 gr. Baker's yeast
    3. 150 ml Milk
    4. 500 ml Water
    5. 50 gr. Olive oil
    6. 10 gr. Spice oil green herbs-garlic
    7. 10 gr. Smoked paprika powder
    8. Thyme
    9. 10 gr. Sea salt
  3. 100 gr. Mediterranean piccante cream
  4. 1 Sweet potato
  5. 20 gr. Spicemix vadouvan
  6. 300 gr. Ready breading chimichurri
  7. 5 gr. Fleur de sel I.G.P.
  8. 3 gr. Season pepper garlic shallot
  9. 4 Eggs
  10. 100 gr. Flour

Preparation time:  3 hours & Execution time: 10 minutes

Instructions:

  1. For the braised pork belly:
    1. Place the pork belly with all her ingredients in a deep-dish. Cover it and put it in the oven in 180 degrees for 2 hours.
    2. Remove the deep-dish. Use a colander for the sauce in order to keep her and use it again in the end.
    3. Cut the pork belly in portions of 100 gr.
  2. For the focaccia:
    1. Κnead all the ingredients together.
    2. Let the dough for 30-40 minutes until it expands.
    3. Create portions of 120 gr.
    4. Bake it in the oven in 200 degrees for 20 minutes.
  3. For the eggs:
    1. Boil the eggs for 4.5 minutes.
    2. Cool them down instantaneously.
    3. Add in a bowl an egg, add the flour in another bowl and the ready breading chimicurri in another bowl as well.
    4. Βatter the eggs twice.
  4. For the sweet potato chips:
    1. Cut the sweet potato.
    2. Batter the slices with the spicemix vadouvan and fry them.
  5. Add the meditteranean piccante cream in a piping pag in order to use it on the top of the focaccia.
  6. Decorate the dish and add fleur de sel, the season pepper garlic shallot and the pork belly sauce.
Hangover Brunch Gallery 1
Hangover Brunch Gallery 2
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Enjoy your meal…
Special credits to Warehouse Edge rstaurant for their hospitality.

Chef: Vasilis Geogleris

Executive chef in Warehouse since 2014

Motto: "Having respect for the raw materials, simplicity and passion, can lead people to pleasure."