5 lb-10 lbs. Pork belly (4 oz. per serving approx)
Score the skin of the pork belly in rows.
Salt and sugar the bottom (flesh side) and flip. ONLY salt the skin side. If you place the sugar on the skin it will burn during the cooking process.
Let the pork belly cure on a rack overnight or no less than 2 hrs in the refrigerator.
Pull out, rinse, and pat dry.
Roast in the oven until you reach an internal temp of 195f.
Place in a cold non-stick pan with a touch of oil and bring it up in temp on medium low heat. Cook until skin crisps up.
½ lbs. CA Prunes
6-8 oz. Dried scallops
6-8 oz. Dried shrimp
4-6 oz. Prosciutto
6-10 ea. Thai chilies
8-10 ea. Garlic cloves
3 ea. Shallots, whole
½ cup Soy sauce
1 cup Vegetable oil
Place dried scallop and shrimp in separate containers and pour over boil hot water. Just enough to cover. When soft, set aside liquid and chop or grind in a mortar and pestle. Slice prosciutto into like sized pieces. Set everything aside.
Mince garlic, chilies, and slice prunes and shallots thin.
Sauté garlic, chilies, and shallots, add rest of ½ cup oil and bring up to temp. Add scallops, shrimp, prosciutto and prunes. Sauté/shallow fry for 3-4 minutes. Add the liquid from reconstituting the shrimp and scallops. Add more oil if the ingredients aren’t covered. Cook down on a simmer 45 min-1 hr low and slow. This sauce is meant to be oily. Don’t be afraid. It’s like a chunky umami chile oil.
Bake Pillsbury biscuit according to manufacturer instructions. Slice crispy pork belly into biscuit size pieces. Mix 2 tbsp mayo with a tbsp of xo sauce and spread on baked biscuit. Place the pork belly on and stack with a fried egg.