Take a trip to the tropics with this savory Kalua Pork Benedict recipe with Gochujang Hollandaise. This fun twist on traditional Eggs Benedict features a savory slow-cooked Kalua Pork recipe from our friend Michelle Pagan, who grew up on the Big Island. It’s topped with an easy blender Hollandaise sauce that’s spiced up with a big of Korean Gochujang paste or sauce. A sprinkle of Shichimi Togarashi (Japanese Mixed Chili Peppers) offers a uniquely Hawaiian twist on this time-honored breakfast dish.
A Tropical Twist on Breakfast: Kalua Pork Benedict
Welcome to a unique fusion of flavors with a recipe that promises to transport you straight to the heart of the Hawaiian Islands from the comfort of your kitchen. Today, we’re diving into a delicious twist on the classic Eggs Benedict, featuring Kalua Pork and an exotic Gochujang Hollandaise sauce, inspired by our friend Michelle Pagan from the Big Island.
The Flavors of Kalua Pork Benedict
Kalua Pork Benedict isn’t your average breakfast dish; it’s an experience. The base of this dish starts with either split English muffins or slices of grilled Hawaiian sweet bread, buttered to perfection. On top, you’ll find layers of shredded, slow-cooked Kalua Pork, which brings the authentic taste of a Hawaiian luau to your plate. The pork has been lovingly prepared with traditional Hawaiian techniques, infusing it with a smoky, salty flavor profile that’s both comforting and delicious.
The crowning glory of this dish is the poached eggs, known for their velvety yolks, which pair exquisitely with the pork. But what truly elevates this dish is the Gochujang Blender Hollandaise. This isn’t just any hollandaise; it’s infused with a Korean chili paste, introducing a sweet, spicy, and slightly umami note that complements the pork in unexpected, delightful ways.
😋 More Delicious Recipes
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- Kalua Pork
- Hawaiian Pork Ribs
- Huli Huli Chicken
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Kalua Pork Benedict
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 English muffins split or 2 slices grilled Hawaiian sweet bread
- Butter as needed
- 2 cups shredded Kalua Pork
- 4 eggs poached
Gochujang Blender Hollandaise
- 3 egg yolks
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons lemon juice
- 1 cup butter melted
- 1-2 tablespoons Gochujang paste or sauce
- Shichimi Togarashi (Japanese Mixed Chili Pepper) for sprinkling
Instructions
- Place egg yolks, salt, white pepper and 2 tablespoons lemon juice in blender jar. Cut butter into pieces and heat to foaming hot in small saucepan.
- Cover jar and blend egg yolk mixture at top speed 2 seconds. Uncover and still blending at top speed, immediately start pouring in 1/2 cup of hot butter in a thin stream until you get a thick cream. Finally, quickly blend in the Gochujang paste.
- Pour into saucepan or bowl. Vigorously whisk in remaining melted butter.
For Eggs Benedict:
- Poach the eggs and keep warm.
- Toast or broil the muffin halves and spread with butter.
- Top each muffin half with 1/2 cup of shredded hot kalua pork, then top with the poached eggs.
- Cover eggs with hot Gochujang hollandaise sauce and serve, two halves per person. Garnish with Togarashi.
