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Sweet and Spicy Pork Belly Eggs Benedict

INGREDIENTS:

  • 2 thick strips pork belly
  • 1 cup Ty Ling General Tso’s Sauce
  • 1 tablespoon Ty Ling Pure Sesame Oil
  • 1 tablespoon Gochugaru (Korean Chili Flakes)
  • 4 English muffins
  • 4 eggs
  • 1 tablespoon White Vinegar
  • 4 tablespoon Hollandaise Sauce
  • 1 scallion, thinly sliced

DIRECTIONS:

  1. In a small bowl, whisk together the Ty Ling General Tso’s Sauce, Ty Ling Pure Sesame Oil and the gochugaru. Set aside.
  2. Cut the pork belly into 8 equal strips and place onto a parchment-lined baking sheet. Spread the sauce all over the pork belly then bake at 400°F for 15-20 minutes.
  3. Next, poach the eggs. Crack one egg into a small ramekin, set aside.
  4. Fill a small pot with water, about 3/4 of the way full. Cover and bring to a simmer. Once at a simmer, add vinegar. Using a utensil, swirl the water in circular motion to create a whirlpool then gently add the egg into the center of the water. Poach on medium-low heat, uncovered for 4 minutes then remove using a slotted spatula. Repeat with the other eggs. 
  5. Cut open the English muffins and toast.
  6. To assemble, place 2 pieces of the pork belly on top of the bottom bun, place the poached egg on top then drizzle with warm hollandaise sauce and garnish with thinly sliced scallion and gochugaru.