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Sichuan Pork Belly Benedict

A Pirate Queen knows a good idea when she steals one.

Not Dead Yet, Chapter 30 - From Paris to Persia

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Eggs Benedict is already decadent..the Pirate Queen simply decided it lacked ambition.

Crisp-skinned Sichuan pork belly takes the place of ordinary ham, then gets topped with a poached egg and a rich hollandaise sharpened with chilli and Sichuan pepper.

It is spicy, buttery, gloriously excessive, and entirely unsuited to anyone who believes breakfast should behave itself.

The Pirate Queen’s rule is simple:

...if you’re going to conquer breakfast, don’t arrive under-armed.

  • 2 English muffins, toasted

  • 2 eggs, poached

 

Sichuan pork belly:

  • 1 lbs pork belly slab with skin

  • 2 scallions

  • 2 slices ginger

  • 1 TBSP rice wine

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Sichuan Dry Rub

  • 1 TBSP Sichuan peppercorns (toasted and ground)

  • 2 tsp Chinese five-spice powder

  • 1 ½ tsp salt

  • 1 tsp sugar

  • ½ tsp white pepper

  • 1 tbsp white vinegar

  • coarse sea salt (for the salt crust) 

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 Sichuan Hollandaise Sauce:

  • 3 egg yolks

  • ½ tsp white wine vinegar

  • 1 Squeeze of lemon juice

  • Chili powder to taste

  • Ground Sichuan pepper 125g 

  • pinch of salt 

  • (1 stick + 1 tbsp) unsalted butter, melted

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1. Place the pork belly skin-side down in a pot of water with the scallions, ginger, and rice wine. Simmer for 3–5 minutes until the skin is firmed up.

2. Remove pork belly from pot and pat the skin dry. Use a skewer to poke holes into the skin without piercing the meat. The more holes, the crispier the skin.

3. Flip the pork over and score the meat side in 1-inch squares, about ½ inch deep. Rub the Sichuan dry rub into the meat and crevices, but keep the skin clean and dry.

5. Brush the skin with vinegar and a light pinch of salt. Place uncovered in the fridge for at least 12–24 hours to dry the skin into a leathery texture.

 

Once the skin is leathery, preheat oven to 350°C (180°C). 

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6. Place the meat into a fireproof dish, skin up. Cover the skin with a layer of coarse sea salt. Roast for 50–60 minutes.

7. Remove the salt crust and increase heat to 450°F (225°C). Roast for another 20–30 minutes until the skin is puffed, blistered, and golden brown.

 

Let the meat rest for 15 minutes. Slice with the skin side down to prevent the crackling from shattering.

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Make the Sichuan Hollandaise Sauce

 

1. Beat the egg yolks, vinegar, lemon juice, chili powder, Sichuan pepper, and salt in a blender until frothy.

2. Slowly add the warm, melted butter while continuing to blend until a thick sauce forms.

 

Toast the English muffins and poach the eggs. 

 

Serve each muffin topped with slices of pork belly, a poached egg, and Sichuan hollandaise.

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