Deconstructed Pork Belly Deviled Eggs

1. 1

   For the pork belly: Preheat oven to 275 degrees F. Season pork belly generously with salt and pepper.

2. 2

   Place in a large ovenproof saucepan.

3. 3

   Pour stock over.

4. 4

   Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours.

5. 5

   Uncover; let cool.

6. 6

   Transfer pork belly to a 9 glass pie dish.

7. 7

   Place another 9 glass pie dish on top of pork belly.

8. 8

   Weight with a 15-ounce canned good.

9. 9

   Chill overnight.

10. 10

    Bring pork belly back up to room temperature and cut meat into 1-inch slices.

11. 11

    Heat oil in a large cast-iron skillet over medium-high heat.

12. 12

    Add pork and saute until browned on all sides, about 4 minutes.

13. 13

    Remove from skillet to cool slightly.

14. 14

    For the deviled eggs: Place eggs in a large saucepan; add water to cover by 1.

15. 15

    Bring to a boil, cover, and remove from heat.

16. 16

    Let sit for 10 minutes.

17. 17

    Drain.

18. 18

    Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel.

19. 19

    Halve lengthwise and remove yolks.

20. 20

    In a medium bowl, finely mash reserved yolks, mayonnaise, and mustard; season with kosher salt and freshly ground black pepper.

21. 21

    Transfer to a large resealable freezer bag, then cut 1/2 off 1 corner.

22. 22

    Pipe onto 1-inch pork belly slices; garnish with chopped egg whites and thinly sliced scallions.

23. 23

    (Recipe adapted from Bon Appetit.)

* Per serving · 4 servings · Values may vary.