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Pork Belly Benedict with Gochujang Hollandaise
60 min
Serves 4
Steps
- Ribbon the cucumber and apple and finely slice your green chilli.
- Add the above to a pickle of rice vinegar, water, salt and sugar.
- Create the marinade by mixing teriyaki, dark soy, lime and rice vinegar.
- Marinate pork belly (in strips) before adding to a covered dish and roast for 45 mins at 180°C.
- Remove the cover from the dish and further cook for 45 mins until dark and crispy.
- To make the hollandaise, vigorously whisk the egg yolks and rice vinegar until frothy.
- In a separate pan, slowly melt butter and gochujang together until warm.
- Gradually pour the melted butter mix into the egg yolks and continue to whisk. Once mixed, set aside. You can slowly reheat later if needed.
- Poach the eggs until almost done and set aside, allowing to cook through.
- Toast the crumpet and bring everything together.
- Top the Benedict with sesame seeds (we like a mixture of white and black) and long slices of spring onion.
Originally published at mob.co.uk. Reproduced for personal collection.
