Brown Sugar Pork Belly Benedict Recipe

Prep and cure

Preheat oven to 325°F (160°C). Pat pork belly dry. In a small bowl combine dark brown sugar, kosher salt, freshly ground black pepper and smoked paprika. Rub mixture evenly over pork belly, pressing to adhere.

Roast

Heat a 10-inch ovenproof skillet over medium-high heat and add vegetable oil. Sear pork belly fat-side down until well browned, about 3–4 minutes, then turn to brown other sides, 2–3 minutes. Transfer skillet to the oven and roast until pork belly is tender and internal temperature reaches about 195°F (90°C) for easy slicing, about 1 to 1¼ hours depending on thickness.

Rest and slice

Remove pork belly from oven and let rest 10–15 minutes. Slice into 1/4- to 1/2-inch thick pieces. If desired, finish slices in a hot skillet 1–2 minutes per side to caramelize sugar and crisp edges just before assembly.

While pork roasts, parboil diced potatoes in salted boiling water for 6–7 minutes until just tender but not falling apart. Drain and let steam dry a minute.

Heat a large skillet over medium-high heat and add olive oil. Add diced potatoes and spread in an even layer. Cook without disturbing until undersides are golden, 5–7 minutes. Stir or flip to brown other sides, then add diced onion, minced garlic and thyme. Continue cooking 4–6 minutes until potatoes are crisp and onions are translucent. Season with kosher salt and black pepper. Keep warm.

Clarify butter

Melt the unsalted butter in a small saucepan over low heat until fully melted. If you prefer clarified butter for stability, skim foam and pour off clear butter, leaving milk solids behind; otherwise use melted butter.

Make hollandaise (double boiler)

Set a heatproof bowl over a saucepan of simmering (not boiling) water, ensuring the bowl bottom does not touch the water. Whisk together the egg yolks, water and lemon juice until combined. Place bowl over the simmering water and whisk continuously until mixture thickens slightly and becomes pale and ribbony, 2–4 minutes.

Remove bowl from heat and very slowly drizzle in warm melted butter while whisking constantly to emulsify. Start drop-by-drop then increase to a thin stream as it thickens. When incorporated, whisk in coarsely cracked black pepper and salt. Taste and adjust lemon, pepper or salt. Keep warm over very low heat or a warm water bath, stirring occasionally to maintain texture. If sauce gets too thick, whisk in a few drops of warm water or lemon juice to loosen.

Bring a wide shallow pot of water to a gentle simmer (not a rolling boil). Add white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center (or use multiple small simmering pots for 4 eggs). Poach until whites are set and yolks are still soft, about 3–4 minutes for runny yolks. Remove with a slotted spoon and briefly drain on a paper towel.

Meanwhile, split English muffins and toast or butter both cut sides in a skillet until golden, about 1–2 minutes per side with the tablespoon of butter. Keep warm.

Place a toasted English muffin half on each plate. Top each half with about 1/4 cup arugula (if you prefer lightly dressed, toss arugula with a teaspoon lemon juice and a pinch of salt before using).

Add 2–3 slices of warm brown sugar pork belly on top of the arugula. Gently set a poached egg on each stack (one egg per muffin half). Spoon 2–3 tablespoons of warm black pepper hollandaise over each egg, allowing it to cascade onto the pork belly and arugula.

Finish with an extra crack of coarsely ground black pepper and a pinch of flaky salt if desired. Serve immediately with home fries on the side.