Delicious and Indulgent Pork Belly Benedict Recipe
Brunch is the perfect time to enjoy a luxurious and decadent meal, and this pork belly benedict recipe fits the bill perfectly. With crispy pork belly, perfectly poached eggs, and a creamy hollandaise sauce, this dish is sure to impress family and friends.
When to Enjoy
This pork belly benedict is best enjoyed on lazy weekends when you have plenty of time to savor and enjoy your meal. It’s the perfect brunch dish for special occasions, such as birthdays or holidays.
Where it’s Popular
While the origins of the benedict dish are uncertain, it has become a popular brunch choice around the world. You can find variations of eggs benedict on breakfast menus in cafes and restaurants in many countries, including the United States, Canada, Australia, and the United Kingdom.
Pairing Suggestions
To enhance the flavors of the pork belly benedict and create a well-balanced meal, here are a few pairing suggestions:
- Traditional Eggs benedict is often served with English muffins. Opt for whole wheat or sourdough English muffins for added flavor.
- For a classic Eggs benedict experience, pair the dish with hash browns or crispy home fries.
- To incorporate some greens into your meal, serve a fresh arugula or baby spinach salad on the side, tossed with a light vinaigrette.
- A mimosa or a cup of freshly brewed coffee are also excellent choices to complement the flavors of the pork belly benedict.
Tips and Tricks
Here are a few tips and tricks to ensure your pork belly benedict turns out perfectly:
- To achieve crispy pork belly, be sure to score the skin and rub it with salt before roasting. This will help render the fat and create a deliciously crunchy texture.
- For foolproof poached eggs, add a tablespoon of vinegar to the boiling water. This will help the eggs hold their shape and prevent them from spreading too much.
- When making hollandaise sauce, keep the heat low and whisk continuously to prevent the sauce from curdling. If it does start to curdle, adding a tablespoon of cold water can help bring it back together.
- Top your finished dish with a sprinkle of fresh chives or parsley for a pop of color and a burst of freshness.
Ingredients
- 2 lbs pork belly
- 4 English muffins
- 8 eggs poached
- Hollandaise sauce
- chives for garnish
Instructions
- Preheat the oven to 300°F (150°C).
- Place the pork belly on a baking sheet and season with salt and pepper.
- Roast in the oven for 3-4 hours, until the pork belly is tender and the fat is crispy.
- Remove from the oven and let it rest for 10 minutes. Slice into thick slices.
- Toast the English muffins and set aside.
- Poach the eggs to your desired doneness.
- Prepare the hollandaise sauce according to your favorite recipe.
- To assemble the benedict, place the toasted English muffin halves on a plate.
- Top each half with a slice of pork belly.
- Place a poached egg on top of each slice of pork belly.
- Drizzle hollandaise sauce over the eggs.
- Garnish with fresh chives.
- Serve immediately and enjoy!
Is this even healthy? Too much fat in that pork belly, right? Might be good for a cheat day, tho.
This was soooo good! The pork belly was super tender and the hollandaise sauce just made it perfection. Definitely making this again!
Looks good but I don’t have hollandaise sauce so I’d probably use regular mayo? Idk if that ruins it… my blender is broken lol.
This recipe is too long, who has time to cook for 4 hours??? I’m not making this.
I get that it’s a long process, but the end result is soooo worth it! Maybe prep parts in advance?
Pork belly is like, the best meat!!! Made this for my brunch, and it was a hit with my friends. 🌟
Pretty sure I messed up the roast—mine got crispy but not tender. Maybe I should cover it? Either way, flavor was good, just not perfect.
very delish! but i think hollandaise is too hard for me. i just used mayo lol. still tasted ok!
Wow, this is the best brunch dish ever! The hollandaise was perfect.
Who even eats pork belly for breakfast? Seems too fancy for me. I’ll stick to my bacon and eggs.
Looks good!
Hollandaise sauce is super tricky, but I managed to do it right for the first time! This recipe is a keeper.
This is the best stuff ever! So rich and tasty. I had it for brunch yesterday and Wowww!
The ingredient list says “8 eggs poached” but the instructions don’t really say how many muffins/slices you’ll get. I’d love clearer portions—like, how many slices per muffin?
Great point! Since the recipe calls for 4 English muffins (so 8 halves) and 8 poached eggs, you can assume 1 egg per muffin half/slice. So: 8 servings total, no math gymnastics needed.
I think it’s just implied: 4 muffins get cut in half = 8 bases, and there are 8 eggs, so you end up with 8 mini “benedicts.” Still, I agree—should’ve said it outright. Also “poached eggs” time/amount would help, but yeah, 8 portions makes sense.
Roast for 3-4 hours at 300°F—wow, that’s a long time. But if it gets the fat crispy, I’m in. Might try broiling at the end to speed it up.
Pork belly?? Is that even healthy? I prefer turkey bacon instead.
I tried something similar before and it was messy, but in a good way. The instructions are clear, and I like that you rest the pork belly. Poaching eggs “to desired doneness” is fair, but I wish there was a timer.
Totally get you—pork belly can turn into a delicious mess if it’s not handled right 😄 And yeah, “desired doneness” is a little hand-wavy. A timer would help a lot for poaching eggs. I might add a suggested time range (and maybe a quick doneness guide) next time!
Why would you put pork belly in eggs? Seems gross to me, but whatever floats your boat.
Super easy, I put it all on bagels instead of muffins. Still tasted fantastic!
So good! My family loved it. You gotta try it with avocado too! Perfect breakfast.
I’m so glad to hear your family loved it! Avocado would definitely add a creamy touch. Did you roast the pork belly long enough? It makes a big difference in flavor!
Sounds good but isn’t it a bit heavy for breakfast? I mean, pork belly and hollandaise? That’s like a feast! 🤔
Not gonna lie, 3–4 hours scared me at first, but it paid off. My oven runs hot though—if yours does too, start checking earlier. Also, rest time matters!
This looks insanely good. 3–4 hours for the pork belly is a commitment, but the crispy-fat situation sounds perfect. Hollandaise + poached eggs is always a win in my book.
Right?? The pork belly taking 3–4 hours is totally worth it if you nail the crisp on top. And hollandaise + poached eggs is basically breakfast royalty.
Sounds yummy but 300°F for 3-4 hours… is that enough to really get the fat crisp, or will it just be soft? I might crank it up near the end like 400-425°F. Also hollandaise can break so fast lol.
Sounds fancy but too much work for breakfast. Who has 4 hours to make breakfast?
This sounds ridiculously good. 3–4 hours for pork belly is totally worth it—crispy fat + runny yolk is the dream. I’d just add a little lemon to the hollandaise next time.
Not everyone likes this stuff; my cousin throwin’ up after! Gotta be careful with the richness.
Pork belly??? Really?? Too fancy for breakfast! I prefer my toast and butter. But guess my husband loved it!
Not sure about this. Pork belly Benedict sounds fancy but kinda heavy. I feel like hollandaise already has enough fat, then you add pork belly and eggs… my cholesterol would be like nope.
Okay wow. I followed it and the yolks came out perfect, and the pork belly slices were crispy on the edges. The chives made it feel fancy. Will make again for sure.
Hollandaise just sounds hard… but I managed and it was delish! Who knew I could make a fancy breakfast? 😊
OMG YUM! I swapped the pork for avocado, still delicious 😋
The idea is great, but my hollandaise split. I don’t think my ‘favorite recipe’ is actually stable. Next time I’ll focus on temperature and whisking more carefully.