Pork Belly Benedict

Gochujang Hollandaise

2 egg yolks
20ml white wine vinegar
250g unsalted butter
30g gochujang
lemon juice

Pork Belly

200g Pork belly
120g gochujang
20ml sesame oil
20ml water
15g sugar
2 garlic cloves, minced

English muffin
Spinach

-Make the marinade for the pork belly, and coat the meat evenly. Roast in a 200C oven for 12-15 minutes or until slightly charred. Set aside
-Melt the butter in a small pan then mix in the gochujang.
-Separate the yolks from 2 eggs and place in a bowl, add the vinegar and whisk until fully incorporated.
-Continue whisking the egg yolks over a bain-marie/double boiler until it thickens up.
-Remove from the heat then gradually pour in the melted gochujang butter while whisking. Once all the butter has been added, adjust consistency with water if needed.
-Season with lemon juice, salt & pepper.
-In a pot with simmering water, add a splash of white wine vinegar. You’re just looking for small bubbles coming up and not boiling.
-Crack eggs in a small ramekin and pour slowly in the water 1 egg at a time. Cook for around 2.5-3 minutes. transfer to an ice bath to prevent overcooking.
-To assemble, toasted english muffin on the bottom, then sauteed spinach, pork belly, poached eggs, a good spoonful of the gochujang hollandaise and top with spring onions.

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