Kalua Pork Benedict
Servings: 2
Cost: $10
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!
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Ingredients
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
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.