Kurobuta Pork Benedict Recipe
Pork belly, English muffin, poached egg, hollandaise sauce, local vegetables
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Ingredients
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Pork Belly
Hollandaise Sauce
Assembly
Method
Pork Preparation
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Rub the pork belly with salt and black pepper. Heat olive oil in an oven-safe skillet over medium heat, then sear the pork belly on all sides until golden brown. Transfer the skillet to the oven and roast for about 2 hours, or until the pork is tender. Remove from the oven and let it rest before slicing.
Hollandaise Sauce
- 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 (double boiler). Gradually whisk in melted butter until the sauce thickens. Stir in salt and cayenne pepper. Remove from heat and keep warm.
Eggs and Assembly
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 5
Assemble the Benedict
Layer each toasted muffin half with a slice of pork belly, a poached egg, and a spoonful of hollandaise sauce. Top with local vegetables and garnish with chives. Serve immediately.
