I’ve noticed that I go through phases with what I eat for breakfast. Like, breakfast obsession phases. For a month straight (or more) I’ll be totally hooked on one particular breakfast and think “omg this is the best breakfast ever! I don’t think I could ever enjoy anything else for breakfast from now on!” and then something happens like I will get a new idea or run out of an ingredient for my latest breakfast obsession and a new breakfast obsession will be born. And then the cycle repeats.
If only I could compile all of these breakfast obsessions and rotate them throughout the week. Then I would have an incredible week of breakfasts that doesn’t lack variety!
Oh, a girl can dream, but for now I will eat the same breakfast for an entire month.
This recipe I’m about to share with you today is my latest breakfast obsession. I’ve had it every day for the past week or two and can’t get enough of it. Pork belly and cabbage are a match made in heaven and when you serve this hash along side some fried eggs with soft yolks, you’ll be hooked. Just like me!
- 2 slices pork belly, chopped into bits
- 2 cups thinly sliced purple cabbage
- Sea salt, to taste
- Chinese Five Spice*, to taste (optional)
- Add pork belly bits to a skillet over medium heat (lower heat if fat begins to spit). It will take a while for the fat to melt out, but it will! Just be patient! Stir and flip so the pork belly begins to brown on all sides. As time passes, the fat will be released from the pork belly, and the pork belly will begin to crisp into nice dark brown bits!
- When the pork belly bits are crispy, and the fat has been released, you'll be left with a good amount of fat in your skillet. This is what we will be cooking the cabbage in!
- Keeping your skillet over medium to low heat, at the cabbage.
- Season the cabbage with sea salt and Chinese Five Spice to taste.
- Continue to cook until cabbage is tender.
- Remove from heat and serve.
Although the recipe says Chinese Five Spice is optional, it’s a must add ingredient for me because it really kicks this dish up a notch! Chinese Five Spice is a blend of fennel, anise, ginger, licorice root, cinnamon, and cloves. I buy this one and use it often in my cooking.