Pork Belly Benedict Recipe

Cooking Directions

1. 1

   Prepare the Pork Belly

   Preheat your oven to 300°F (150°C). Season the pork belly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the pork belly on all sides until golden brown, about 5-7 minutes.

2. 2

   Cook the Pork Belly

   Transfer the seared pork belly to a baking dish. Cover with foil and bake for 2-2.5 hours, or until tender. Once cooked, let it cool slightly, then slice into thick pieces.

3. 3

   Toast the English Muffins

   While the pork belly is cooking, split the English muffins in half and toast them until golden brown. Set aside.

4. 4

   Poach the Eggs

   Bring a pot of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl, and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

5. 5

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously while slowly adding melted butter until the sauce is thick and creamy. Adjust seasoning to taste.

6. 6

   Assemble the Dish

   On each toasted English muffin half, place a slice of pork belly followed by a poached egg. Drizzle generously with hollandaise sauce and sprinkle with chopped fresh chives.