Sorghum Brunch Bowl



Furmano's Recipe- Chef Paul

  • 1 1/4 cups Brown Sugar
  • 1 tablespoon Smoked Paprika
  • 1 1/2 tablespoons Chipotle Chili Powder
  • 1 1/4 tablespoons Ground Cinnamon
  • 4 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed
  • 1/2 pound Pork Belly, cubed and cut in half
  • 1 1/2 tablespoons Smokey Chipotle Rub
  • 4 each Eggs, Large


  1. To make Smokey Chipotle Rub, combine Brown Sugar, Smoked Paprika, Chipotle Chili Powder, and Ground Cinnamon in a bowl and mix. Reserve 1 ½ Tbsp.
  2. Take the pork belly and the rub and mix in a bowl, making sure the rub is all over the pork belly. Let rest for 30 minutes and set aside.
  3. In a medium sized pot, place Sorghum and reserved rub. Just warm and hold for plating.
  4. In a sauté pan place pork belly and sear on both sides, reserve.
  5. In a pot, poach eggs one at a time.
  6. Place sorghum in bottom of bowl, add pork belly at 12 o’clock, 4 o’clock and 8 o’clock and place poached egg in center on top.
  7. Garnish egg with Pepper or Paprika for color.