Restaurants›The Brickyard Downtown›Pork Belly & Eggs Benedict* Recipe

Pork Belly & Eggs Benedict* Recipe

Inspired by The Brickyard Downtown
Time3h
Serves2

English Muffin | Kimchi Aioli | Jalapeño | Pickled Carrot | Daikon | Poached Egg

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Ingredients

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Pork Belly & Eggs Benedict Ingredients

Method

Preparation Instructions

1

Prepare the Pork Belly

Preheat the oven to 300°F (150°C). Season the pork belly with salt and black pepper. Place it in a roasting pan and roast for about 2.5 to 3 hours, or until tender. Let it cool, then slice into thick pieces.

2

Make Kimchi Aioli

In a bowl, mix the mayonnaise and chopped kimchi until well combined. Finely chop the jalapeño and add it to the mixture. Adjust seasoning with salt and pepper. Set aside.

3

Pickle the Carrots

If you haven't already done so, prepare pickled carrots by soaking them in vinegar, sugar, and salt for at least 30 minutes.

4

Poach the Eggs

Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes, until the whites are set but the yolks are runny. Remove with a slotted spoon.

5

Assemble the Dish

Toast the English muffins. On each half, place a slice of pork belly, a dollop of kimchi aioli, pickled carrots, and daikon slices. Top with a poached egg. Season with additional salt and pepper if desired.