Smoked pork belly and fluffy baked egg breakfast sandwich

Make the sweet-hot rub in a shaker: brown sugar, chipotle chili powder, cumin, garlic powder, smoked paprika, kosher salt and pepper. Mix with no clumps.

Coat the pork belly in a little mayo as a binder on all sides, then shake the rub over evenly; flip fat side up and repeat.

Optional: score the fat (not into the meat) about an inch apart in a diagonal crosshatch; he finds it makes no difference.

Smoke until the internal temperature reaches about 203 to 205 degrees, about four and a half hours in so far (he estimates five or six hours); an oven also works.

Crack 15 eggs into a bowl, add 1 1/2 cups milk, a good pinch of salt and pepper and a little of the rub. Blend with a hand blender, making sure to get all the yolks.

Spray an 8 by 8 pan and line it with a piece of parchment cut wide enough to lift the eggs out.

Pour the eggs in through a strainer. Add diced green onions, one little pepper and parsley.

Set the pan in a larger roasting-type pan and add hot water about halfway up the side.

Bake in a 300 degree oven about 45 to 50 minutes, until firm but not dried out.

Slice the pork belly. Lift the egg out with the parchment and cut a round the size of the bun.

Toast the bun halves on the flat top with a little butter. Spread with sriracha and Japanese mayo, add three slices of belly, the egg round, and a slice of Muenster; let it melt, then crown with the top bun.