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Paleo Pintxos Week – Recipe 2 of 7 – Porkbelly, Mushroom and Egg

June 21st, 2014
pork belly mushroom egg

Welcome to Day 2 of Paleo Pintxos Week! I’m so excited to share with you one of my favorite dishes here in San Sebastian. We’ve gone to plenty of restaurants and bodega bars in the 2 weeks that we’ve been here, and as one does when they get the lay of the land, when we like something, we go back for more. One of these plates were the Pork Belly, Mushrooms and Egg dish.

Technically, these are “racciones” which are just a little larger than the small bite-sized “pintxos”, but many use these terms interchangeably, just as pintxos vs. tapas depending on which neighborhood you’re in… Whatever they’re called, we call them delicious and too good not to share.

These were just some of our favorite Pintxos bars/restaurants for this delicious dish…

Fresh wild mushrooms from the bar. The bartender grabs a handful and takes them to the kitchen for the chefs to cook.

Fresh wild mushrooms

Then they brought out this: Pork belly, shrooms served with a fried egg and a potato wafer… I ate the wafer. Don’t judge.

Pork belly, shrooms served with a fried egg and a potato wafer

Here’s what we got at restaurant located in the San Telmo Museoa. A little fancier, with a slow poached egg and garnished with chives.

Shrooms at San Telmo Museoa

And then this: Pork belly, mushrooms, and a soft poached egg with a crystallized potato skin…At the one Michelin Star Kokotxa. Yes, I ate the crystallized potato skin too. It’s a Michelin star restaurant. Who am I to say no?

Pork Belly at Michelin Star Kokotxa

So here’s how to make this dish yourself.

Pork Belly, Mushrooms with a Fried Egg

1/4 pound pork belly, chopped in 1 inch pieces
3 large mushrooms (you can use wild or white mushrooms), sliced thin
1 egg, from pasture-raised hens
1 tbsp grass-fed butter
A slice of green onion or chives for garnish

-Sauté the pork belly on high heat in a cast iron pan with grass-fed butter for 5 minutes until slightly browned on all sides.
-Add in the mushrooms, and toss occasionally. Once the mushrooms have been browned and soft, about 3-4 minutes, plate in a small bowl and set aside.
-In a small stainless steel or ceramic pan, add a tsp of butter on low heat. Crack the egg and let it cook slowly for 5 minutes until the whites are no longer translucent.
-Gently place the egg on top of the pork belly and mushrooms and serve.

Cast Iron Pan

Plate in small bowl

So now you’ve got two paleo pintxos recipes! A teaser for tomorrow’s pintxo. There’s no cooking involved! Just get your skewers ready 🙂


Susan and Chris

P.S. if you’re looking for more awesome
Paleo Approved Recipes, go HERE for our Cookbook!


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Paleo Pintxos - Pork Belly, Mushroom and Egg
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