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Kalua Pork Benedict recipe

Kalua Pork Benedict

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.
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Ingredients

  • 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.