Jul 13 2026
Restaurants›The Fountain Room›Benedict Recipe

Benedict Recipe

Inspired by The Fountain Room
Time3h
Serves4

BRAISED PORK BELLY, ANCHO CHILI HOLLANDAISE, SOURDOUGH, BREAKFAST POTATOES

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Ingredients

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Braised Pork Belly

Ancho Chili Hollandaise

Sourdough

Breakfast Potatoes

Method

Braised Pork Belly

  1. 1

    Prepare the Pork Belly

    Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern and season generously with salt and black pepper.

  2. 2

    Sear the Pork Belly

    In a large, oven-safe pot, heat olive oil over medium-high heat. Add the pork belly, skin-side down, and sear until golden brown, about 5-7 minutes.

  3. 3

    Add Aromatics

    Add the chopped onion and minced garlic to the pot, cooking until softened, about 3 minutes.

  4. 4

    Braise the Pork Belly

    Pour in the chicken stock, soy sauce, and brown sugar. Bring to a simmer, cover, and transfer to the oven. Cook for 2-3 hours until the pork is tender.

  5. 5

    Rest the Pork Belly

    Remove the pork belly from the oven and let it rest for 15 minutes before slicing.

Ancho Chili Hollandaise

  1. 6

    Melt the Butter

    In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly.

  2. 7

    Whisk Egg Yolks

    In a heatproof bowl, whisk together the egg yolks, ancho chili powder, lemon juice, and salt.

  3. 8

    Create the Hollandaise

    Place the bowl over a pot of simmering water (double boiler). Slowly whisk in the melted butter until the sauce thickens and becomes creamy.

  4. 9

    Adjust Seasoning

    Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.

Sourdough

  1. 10

    Toast the Bread

    Toast the sourdough slices until golden brown using a toaster or a grill pan.

Breakfast Potatoes

  1. 11

    Prepare the Potatoes

    In a large bowl, toss the diced potatoes with olive oil, paprika, salt, and black pepper until evenly coated.

  2. 12

    Cook the Potatoes

    Spread the potatoes out on a baking sheet in a single layer. Roast in the oven at 400°F (200°C) for 25-30 minutes, or until golden and crispy, flipping halfway through.

  3. 13

    Garnish

    Remove from the oven and sprinkle with fresh parsley before serving.

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