Pork Belly Breakfast Hash

Laura Sharrad

This recipe is brought to you with the help of our friends at Massel


  • 30ml extra virgin olive oil
  • 1 onion – diced
  • 2 cloves garlic, sliced
  • Black pepper – to taste
  • 4 potatoes – peeled and diced, cooked
  • Thyme
  • Leftover Pork belly, can use bacon or chorizo
  • 1tb massel chicken-style stock powder
  • 1/2 cup water
  • Bread rolls to serve


  1. Heat a medium frying pan with olive oil, add in onion and thyme and sauté for two minutes. Add garlic to the pan, season with freshly cracked black pepper and continue cooking.
  2. Remove crackling from pork, slice meat into lardons and add to pan. Sauté for a few minutes, then add potatoes to the pan, cook until starting to crisp and caramelise.
  3. Roughly chop pork crackle and stir well. Add massel stock powder and water and cook through until absorbed.
  4. To serve, garnish with chives and sliced bread.
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