Pork Belly Benedict Recipe
A delightful combination of a crispy potato cake topped with succulent pork belly and perfectly poached eggs, drizzled with a sweet maple glaze and sprinkled with fresh cilantro.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Pork Belly
Preheat the oven to 160°C (320°F). Season the pork belly with salt and black pepper, then place it in a roasting pan. Roast for about 2.5 hours or until tender. Allow to cool slightly, then slice into 1 cm thick pieces.
- 2
Make the Potato Cakes
Grate the potatoes and squeeze out excess moisture. In a bowl, mix the grated potatoes with salt and pepper. Heat olive oil in a skillet over medium heat. Form the potato mixture into patties and cook until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack one egg into a small bowl, then gently slip it into the water. Repeat with the remaining eggs. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and place on a paper towel.
- 4
Prepare the Maple Glaze
In a small saucepan, heat the maple syrup over low heat until warmed through. Remove from heat and set aside.
- 5
Assemble the Dish
On each potato cake, layer a slice of pork belly, a poached egg, and drizzle with warm maple glaze. Garnish with freshly chopped cilantro and serve immediately.