Pork Belly Benedict Recipe
Braised Pork Belly, Poached Eggs, Hollandaise Sauce.
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Ingredients
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Ingredients for Pork Belly Benedict
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat the oven to 150°C (300°F). Score the skin of the pork belly in a crisscross pattern and season generously with salt and black pepper. Heat olive oil in a large ovenproof pot over medium-high heat. Sear the pork belly on all sides until golden brown. Add water to the pot, cover, and transfer to the oven. Braise for about 2.5 to 3 hours until tender.
- 2
Make Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water (double boiler) and whisk until the mixture thickens. Gradually add melted butter while whisking continuously until smooth and creamy. Season with cayenne pepper and salt to taste. Remove from heat and keep warm.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer and add white vinegar. Crack the eggs into individual bowls. Slowly stir the water to create a whirlpool and gently slide the eggs into the center. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
- 4
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 5
Assemble the Dish
Slice the braised pork belly and place it on top of each toasted English muffin half. Top with a poached egg and drizzle with hollandaise sauce. Garnish with chopped fresh chives.
