Step 1

Boil red (or fingerling) potatoes just until soft, then set aside and let cool.

Step 2

Season the pork belly with salt and pepper. Heat a large cast iron skillet and cook the pork belly for about 10 minutes, until the pieces begin to slightly crisp.

Step 3

While the pork belly is cooking, take each half of the onion and place it directly on the grill along with each of the bell peppers and cook until charred. Keep turning the peppers to evenly char each side. Grill the carrots until soft. Once off the grill, cut the onion, carrots and bell peppers into pieces about 1 inch in size.

Step 4

Once the potatoes have cooled slightly, smash each with the heel/palm of your hand. Add the potatoes to the hot cast iron skillet with the pork belly until they begin to crisp up.

Step 5

Add in the chopped and roasted vegetables and the minced garlic and cook for approximately 5 more minutes.

Step 6

Fry two duck eggs in a pan. Top the hash with the fried duck eggs. Top with scallions.