Remember what I said yesterday about how leftover Slow Cooker Kalua Pig makes for a crazy-awesome component in other dishes?
Case in point: Pig in a Skillet—a recipe originally featured in our Webby Award-winning iPad app.
This is a fantastic one-pan dish that’s perfect for breakfast, when I’m invariably in a rush to get my dawdling kids ready for school and out the door. I’d kill for enough free time to make a leisurely morning meal, but when I’m crunched for time, I’ll just grab some Slow Cooker Kalua Pig from the fridge and toss it in a hot skillet with some eggs.
Here’s how to make a single serving of Pig in a Skillet:
- 2 large pastured eggs
- Kosher salt
- 1 tablespoon ghee or fat of choice
- 2 slices prosciutto or sugar-free ham
- ¼ cup Slow Cooker Kalua Pig
- Freshly ground black pepper
- Minced herbs (optional topping)
Crack the eggs into a bowl, and season with a pinch of salt. (Go easy with the salt—the Slow Cooker Kalua Pig and prosciutto are already seasoned, remember?) Heat the ghee in a small cast iron skillet over high heat, and tear the prosciutto slices (if using) into medium-sized pieces.
Toss the Slow Cooker Kalua Pig into the hot skillet, and when it’s sizzling, add the prosciutto. Cook for 30 seconds, stirring to ensure even cooking.
Pour the eggs onto the meat in the skillet and reduce the heat to medium-low.
Pop the yolks with your spatula. Cook for a minute or so until the egg sets and the edges turn golden brown.
Crack on some freshly ground black pepper and flip it over.
Cook for another minute or so, or to the desired consistency.
Top with some chives or cilantro, and this savory egg-and-pork patty is ready to eat!