Escape to Hawaii with this irresistible Kalua Pork Benedict recipe! This isn’t your average Eggs Benedict. It’s made with savory, slow-cooked Kalua pork piled high on toasted English muffins or Hawaiian sweet bread, crowned with perfectly poached eggs and a spicy Gochujang Hollandaise sauce.
A sprinkle of Shichimi Togarashi (Japanese mixed chili peppers) adds a uniquely Hawaiian flair to this breakfast classic.
Kalua Pork Benedict Recipe with Gochujang Hollandaise
Inspired by our recent travels to Kauai, this dish brings an authentic island vibe to your breakfast table. Ready to dive into this flavorful Kalua Pork Benedict Recipe? Let’s get started!
Why You’ll Love This Kalua Pork Benedict Recipe
Traditional Eggs Benedict gets a Hawaiian makeover with tender, smoky Kalua pork and a zesty Gochujang Hollandaise that’s made quick and easy in a blender.
The combination of salty pork, creamy eggs, and a spicy-sweet kick from the Korean Gochujang paste makes this Kalua Pork Benedict recipe a standout dish for brunch or any meal of the day. Plus, it’s a fantastic way to use leftover Kalua pork if you’ve got some on hand! If you don’t want to make homemade Kalua Pork, you can buy Kalua Pork pre-made at Costco or other Hawaiian markets on the islands.
Tips for the Perfect Kalua Pork Benedict Recipe
- Kalua Pork Prep: Make the pork ahead in a slow cooker or Instant Pot for melt-in-your-mouth texture. Leftovers work beautifully!
- Poaching Eggs: For flawless poached eggs, swirl the water with a splash of vinegar before dropping them in.
- Hollandaise Hack: If the sauce thickens too much, whisk in a teaspoon of warm water to loosen it up.
- Spice It Up: Adjust the Gochujang to your heat tolerance—1 tablespoon for mild, 2 for a fiery twist.
Why This Kalua Pork Benedict Recipe Stands Out
The magic of this dish lies in its fusion of Hawaiian and Korean flavors. The Kalua pork brings that slow-roasted, smoky goodness straight from Islands, while the Gochujang Hollandaise adds a modern, spicy depth that elevates the whole experience. It’s a brunch recipe that’s as unique as it is delicious—perfect for impressing guests or treating yourself to something special.
Ready to bring a taste of the tropics to your kitchen? This Kalua Pork Benedict Recipe is your ticket to a flavor-packed breakfast adventure. Let me know how it turns out in the comments below, or share your own twists on this island-inspired dish!
😋 More Delicious Recipes
- Hawaiian Huli Huli Chicken
- Hawaiian Poke Nachos
- Mai Tais for a Crowd
- Hawaiian Loco Moco
- Hawaiian Pork Ribs (Roy’s Style)
🍽️ Ready for more Chef Tips?
If you make this recipe, please leave me a comment and rating with a ❤️ or ⭐️⭐️⭐️⭐️⭐️. You can also find me on Instagram, X, Facebook or Tik Tok. Finally, be sure to subscribe to my YouTube channel for video demonstrations of more than 300 recipes! I’ll guide you through each step, sharing tips and tricks, and insider secrets gleaned from the chefs around the world. Let’s embark on more delicious adventures together!
Kalua Pork Benedict
Recipe by Jason Hill – CookingSessions.comIngredients
For the Benedict:
- 2 split English muffins (or 4 slices of grilled Hawaiian sweet bread for extra island flair)
- Butter as needed
- 2 cups shredded Kalua pork
- 4 large eggs poached
For the Gochujang Hollandaise:
- 3 egg yolks
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 2 tablespoons fresh lemon juice
- 1 cup unsalted butter melted
- 1-2 tablespoons Gochujang paste or sauce adjust for spice preference
Garnish:
- Shichimi Togarashi (Japanese Mixed Chili Pepper)
Instructions
Prepare the Gochujang Hollandaise
- Add egg yolks, salt, white pepper, and lemon juice to a blender.
- In a small saucepan, melt the butter until it’s foaming hot (but not browned).
- Blend the yolk mixture on high speed for 2 seconds. With the blender still running, slowly pour in ½ cup of the hot butter in a thin stream until the sauce thickens into a creamy base.
- Add 1-2 tablespoons of Gochujang paste and blend quickly to incorporate the spicy kick.
- Pour the mixture into a bowl or saucepan, then whisk in the remaining melted butter for a rich, velvety finish. Keep warm until ready to serve.
Assemble the Kalua Pork Benedict
- Toast or broil the English muffin halves (or grill your Hawaiian sweet bread) until golden. Spread each piece with a generous swipe of butter.
- Pile ½ cup of hot, shredded Kalua pork onto each muffin half—its smoky flavor is the heart of this Kalua Pork Benedict Recipe.
- Gently place a poached egg on top of the pork.
- Spoon the warm Gochujang Hollandaise over each egg, letting it cascade down the sides.
- Finish with a sprinkle of Shichimi Togarashi for a pop of color and subtle heat.
Serve and Enjoy
- Plate two halves per person and serve immediately while everything’s hot. Pair this Kalua Pork Benedict Recipe with a tropical juice or coffee for the full island experience!
Notes
- Kalua Pork Prep: Make the pork ahead in a slow cooker or Instant Pot for melt-in-your-mouth texture. Leftovers work beautifully!
- Poaching Eggs: For flawless poached eggs, swirl the water with a splash of vinegar before dropping them in.
- Hollandaise Hack: If the sauce thickens too much, whisk in a teaspoon of warm water to loosen it up.
- Spice It Up: Adjust the Gochujang to your heat tolerance—1 tablespoon for mild, 2 for a fiery twist.
