Kimchi & Pork Belly Benedict with Gochujang Hollandaise

Kimchi & Pork Belly Benedict with Gochujang Hollandaise ingredients

• 1 lb skin-on pork belly
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 0.25 tsp black pepper
• 3 egg yolks
• 0.75 cup unsalted butter
• 1 tbsp lemon juice
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp water
• 0.25 tsp salt
• 4 large eggs
• 1 tbsp white vinegar
• 2 English muffins
• 0.5 cup fermented kimchi
• 2 scallions
• 1 tsp black sesame seeds

How to make Kimchi & Pork Belly Benedict with Gochujang Hollandaise

1. Preheat oven to 400°F (200°C). Cut 1 lb skin-on pork belly into 1/2-inch thick slices. In a bowl, toss pork belly with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and 0.25 tsp black pepper.
2. Arrange the seasoned pork belly slices in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until deeply golden brown and crispy, turning halfway through. Set aside on a wire rack to drain excess fat.
3. While pork roasts, prepare the Gochujang Hollandaise: Melt 0.75 cup unsalted butter in a small saucepan over low heat until hot. In a separate bowl, whisk together 1 tbsp gochujang and 1 tbsp water until smooth; set aside.
4. Fill a medium saucepan with about 3 inches of water, add 1 tbsp white vinegar, and bring to a bare simmer (tiny bubbles, not boiling). Crack each of the 4 eggs into individual small ramekins or bowls.
5. To make the hollandaise, place 3 egg yolks, 1 tbsp lemon juice, and 0.25 tsp salt in a heatproof bowl set over a saucepan of simmering water (bain-marie); ensure the bowl does not touch the water.
6. Whisk the egg yolk mixture constantly for 3-5 minutes until it thickens and lightens in color, forming a ribbon when the whisk is lifted. Remove the bowl from heat.
7. Slowly drizzle the hot melted butter into the egg yolk mixture while whisking vigorously, in a thin, steady stream, until all the butter is incorporated and the sauce is thick and emulsified.
8. Stir the prepared gochujang mixture into the hollandaise until fully combined. Taste and adjust seasoning or add more gochujang if desired for extra spice and flavor. Keep warm.
9. Gently slide one egg at a time from its ramekin into the simmering water. Poach for 3-4 minutes for soft-set whites and a runny yolk, or longer for a firmer yolk. Use a slotted spoon to transfer eggs to a paper towel-lined plate to drain excess water.
10. While poaching, toast 2 English muffins. To assemble, place a toasted English muffin half on each serving plate. Top each half with a generous spoonful of 0.5 cup chopped kimchi.
11. Layer 1-2 slices of crispy pork belly over the kimchi, then carefully place one poached egg on top of each pork belly slice. Spoon a generous amount of the warm Gochujang Hollandaise over each egg.
12. Garnish with thinly sliced 2 scallions and 1 tsp black sesame seeds. Serve immediately and enjoy the complex layers of flavor.

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