Kalua Pork Benedict Recipe
Make Kalua Pork Benedict Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kalua Pork
English Muffins & Assembly
Poached Eggs
Hollandaise Sauce
Garnish
Method
Kalua Pork
- 1
Warm and season pork
Place shredded Kalua pork in a medium saucepan with 1 cup pork jus or low-sodium chicken broth. Heat over medium-low until simmering gently, stirring to break up clumps, about 5–7 minutes. Stir in liquid smoke (if using), 1/2 tsp kosher salt and 1/4 tsp black pepper. Reduce heat to low, cover, and keep warm while you prepare the other components. Taste and adjust seasoning if needed.
English Muffins & Assembly Prep
- 2
Toast muffins and wilt spinach
Preheat broiler or toaster oven. Butter the cut sides of the English muffins lightly. Toast under the broiler or in a toaster until golden, about 1–3 minutes—watch carefully. Meanwhile, in a small sauté pan over medium heat, add the spinach and wilt just until bright green and tender, 1–2 minutes; season lightly with a pinch of salt. Keep spinach warm.
Poached Eggs
- 3
- 4
Poach eggs
Crack each egg into a small ramekin or cup. Working in batches of 2–4 eggs depending on pan size, create a gentle whirlpool with a spoon and slip eggs in one at a time. Poach until whites are set but yolks still soft, about 3–3.5 minutes for medium-runny yolks. Use a slotted spoon to transfer eggs to a paper-towel-lined sheet to drain briefly. Keep warm on a plate in a low oven (about 150°F / 65°C) if needed.
Hollandaise Sauce
- 5
Prepare a double boiler
Set a heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Whisk 4 egg yolks and 2 tbsp lemon juice together until slightly thickened, about 1 minute.
- 6
Emulsify with butter
Slowly drizzle the hot melted butter into the yolk mixture while whisking continuously to create an emulsion. Start drop by drop, then in a thin steady stream as the sauce thickens. Whisk until all butter is incorporated and hollandaise is thick and smooth, about 3–4 minutes. If sauce becomes too thick, whisk in 1–2 tsp warm water. Stir in 1/2 tsp salt, 1/2 tsp Dijon mustard, and 1/8 tsp white pepper or a pinch of cayenne. Keep sauce warm (off the heat) until ready to serve; whisk occasionally.
- 7
Assembly & Serving
- 8
Assemble Benedicts
Place the toasted English muffin halves on plates. Top each muffin half with a small handful of wilted spinach (about 1/2 cup per muffin half). Divide the warm Kalua pork evenly, placing about 1/2 cup pork on top of the spinach for each muffin half (roughly 1 cup pork per full English muffin). If using, add a thin tomato slice beneath the pork or on top per preference.
- 9
- 10
Garnish and serve
Sprinkle the green onions and optional thinly sliced Maui/red onion over the hollandaise. Add microgreens or chopped cilantro if desired. Serve immediately with extra hollandaise on the side.
