Pork Belly Hash:
Cut pork belly into large slabs about 3 inches wide and 6-8 inch in length. Place pork belly in boiling water and simmer for 8 minutes. Remove from water and pierce skin with meat tenderizer. Rub skin with honey. Heat oil in deep fryer to 350°F. Carefully place pork belly skin side down in oil. Be careful as oil will spatter. Cover with a lid and fry until skin is deep golden brown. Remove from oil and soak in cold water to make the skin soft. Slice pork belly against the grain into 1/2 inch thick pieces. Set aside.
Reset fryer temperature to 300°F. Fry potatoes until tender, about 3-5 minutes. Remove to drain and cool on paper towels. Set aside until ready to use.
Combine all ingredients in food processor; process until well combined. Pour marinade over sliced pork and mix well. Arrange pieces of marinated pork in dish for steaming. Steam over high heat for 2 hours. Check on water level frequently, adding hot water as needed. Remove pork from steamer and cool slightly. Dice into 1/2 inch cubes.
In an individual clay pot, heat 1-2 tablespoons rendered pork fat. Sauté 1/4 cup onion until brown. Add 8 ounces of cooked potato and 5 ounces of pork belly. Season with salt and black pepper. Carefully combine ingredients with a rubber spatula. Place lid on clay pot and heat in oven at 400°F until hot. While pot is heating, fry 2 eggs. Place 2 fried eggs on top of hash. Garnish with arugula and lime wedge.
Recipe by Lien Lin, Bricolage, New York City