Pork Belly Benedict Recipe
Two poached eggs, pork belly, hollandaise
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Ingredients
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Pork Belly
Hollandaise Sauce
Eggs and Assembly
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and black pepper. In a skillet, heat olive oil over medium-high heat and sear the pork belly on all sides until browned. Transfer to a baking dish and cover with foil. Bake in the oven for 2.5 to 3 hours until tender. Once cooked, let it rest before slicing.
Hollandaise Sauce Preparation
- 2
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk continuously until the mixture thickens. Gradually add melted butter while whisking until fully combined and smooth. Add salt and cayenne pepper to taste.
Eggs and Assembly
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Dish
Toast the English muffin halves. Place a slice of pork belly on each half, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped chives. Serve immediately.
