January 13, 2021

How To Make Pulled Pork Eggs Benedict

It’s the 303rd day of quarantine period in our region and I’m happy that our town is gradually rising again from the crisis. Establishments are opening. In fact, a food park had just opened its doors to diners who like to have fun after all the stress this pandemic gave us. It also opened opportunities to food store owners.

Inspired by one of my favorite stalls in Banquetta Food Park Pinamalayan, I decided to cook and style pulled pork in two ways – Pulled Pork Eggs Benedict and Pulled Pork Guacamole Tacos, which will be posted next Sunday.

1. Prepare all the ingredients needed. Let’s divide this into four sections.

For the bread:

4 slices of bread loaf
butter

For the pulled pork:

1/4 kilo pork shoulder cuts
bbq sauce
maple syrup
salt
pepper

For the poached eggs:

4 eggs
1 tbsp vinegar

For the hollandaise sauce:

1/4 cup butter
2 egg yolks
1 tbsp cream
1/2 tsp salt
1/2 tbsp vinegar

2. Let’s start with the pulled pork by laying them on a pan. Season with salt and pepper.

3. Drench in BBQ sauce.

4. Preheat oven. Bake meat at 220 degrees for 25 minutes.

5. While the meat is cooking, let’s start poaching eggs by boiling water with three to four inches depth at high heat.

6. For easy poaching, place the eggs on small bowls.

7. When the water starts to bubble, turn heat into low and pour vinegar.

8. Make a twirl and slowly drop the egg into the water.

9. Wait for four minutes and remove poached eggs from water.

10. When the baking is done, this is where the pulling of pulled pork happens. Shred the pork manually using two forks.

11. Flavor with more BBQ sauce and maple syrup. Set aside.

12. For the hollandaise sauce, melt butter into the microwave.

13. Place bowl into a double boiler. Mix egg yolks, cream, salt and vinegar into the said bowl. Do not stop whisking to avoid the yolks from cooking.