Magazine: Tiny Kitchen: Eggs in Purgatory

Ingredients

• 8 oz Pork Belly (cut into large chunks; can substitute pork shoulder if unavailable)
• 8 oz Pudo (cured pork product) (from L'Qua; can substitute pancetta or thick-cut bacon)
• 2 tbsp Kosher Salt (for curing the pork)
• 1/2 cup Olive Oil (extra‑virgin recommended)
• 1 large Red Onion (halved lengthwise, keep halves together)
• 2 cans (28 oz each) Canned Whole Tomatoes (remove basil leaves, hand‑chop)
• 1 pinch Black Pepper (freshly ground)
• 1/2 cup Chestnuts, roasted (can use canned roasted chestnuts, roughly 75 g)
• 1 quart Water (for cooking polenta)
• 1 cup Polenta (coarse cornmeal) (stirred into cold water before heating)
• 2 oz Lardo (cured pork fat) (thin slices; can substitute thick‑cut bacon)
• 1/4 cup Pecorino Romano Cheese (freshly grated)
• 2 large Eggs (room temperature)

Instructions

1. Cure the Pork

   Combine the pork belly and Pudo with the kosher salt, toss to coat evenly, then cover tightly and refrigerate overnight (12‑16 hours).

   Time: PT10M

2. Prepare Ingredients

   The next day, pat the cured pork dry, cut both pork belly and Pudo into large bite‑size chunks. Halve the red onion lengthwise and set aside. Open the canned tomatoes, discard any basil leaves, and hand‑chop them into coarse pieces.

   Time: PT10M

3. Sofrito Base

   Heat 1/2 cup olive oil in a large heavy‑bottom pot over medium‑low heat. Add the onion halves, cut side down, and cook gently for about 20 minutes until softened and fragrant, but not browned.

   Time: PT20M

   Temperature: Medium‑low

4. Add Tomatoes

   Remove the onion halves and set them aside for later use. Add the hand‑chopped tomatoes to the pot, season with a pinch of salt and a pinch of black pepper, and stir. Bring to a gentle boil, then reduce to a simmer for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: Medium

5. Incorporate Cured Pork

   Return the onion halves to the pot, then add the pork belly and Pudo chunks. Simmer gently, allowing the meat to release its fat and flavor. After 10 minutes, skim off excess fat if desired, but reserve a couple of tablespoons for richness.

   Time: PT10M

   Temperature: Medium

6. Prepare Chestnut Polenta (Penta)

   While the sauce simmers, place 1 quart cold water in a saucepan. Stir in 1 cup polenta and a pinch of salt, whisking to avoid lumps. Bring to a boil over high heat, then reduce to a low simmer, stirring constantly for about 20 minutes until thick and creamy. In the last 5 minutes, stir in the roasted chestnuts.

   Time: PT20M

   Temperature: High then low

7. Finish the Sauce

   Transfer about 3 cups of the hot ragu into a large skillet, add 1/2 cup water to thin slightly, and keep on a low simmer. Taste and adjust seasoning with additional salt and pepper as needed. Add the remaining chestnuts now if you prefer extra texture.

   Time: PT5M

   Temperature: Low

8. Poach the Eggs

   Create two small wells in the simmering ragu and crack one egg into each well. Cover the skillet and cook for 4‑5 minutes, or until the whites are set but the yolks remain runny.

   Time: PT5M

   Temperature: Low

9. Plate the Dish

   Spoon a generous portion of chestnut polenta onto each plate, top with a ladle of ragu, then place a poached egg on each. Drizzle any remaining sauce around, lay slices of lardo on top, and finish with a sprinkling of grated Pecorino Romano.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g