They say that breakfast is the most important meal of the day. Well, if its a special day such as a Birthday etc, if you have the time, you could make your Breakfast special too with this Pork Belly Eggs Benedict. This recipe starts with seasoning a pork belly slab the night before and then smoking it first thing in the morning in a two-stage process.
Tap/Click above to watch the recipe or scroll below for the steps: Video – GreenMountainGrills.com
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Step 1: To get the best results, season the pork belly slab the night before with the rub of your choice. Then, first thing in the morning, get your pellet grill/smoker going, set at 250 degrees, and smoke the pork belly up to an internal temperature of around 175 degrees.
Step 2: At an internal temperature of 17 degrees, get the pork belly slab off the pellet grill and make a foil boat for it before placing it back into the pellet grill.
Step 3: Place a little bit of chicken stock and apple juice into the foil boat. This will add additional flavor to the pork belly while keeping it moist and the exposed top is still taking on smoke flavor.
Step 4: Once your meat probe is reading just over 200 degrees, the pork belly should be cooked to tender and ready to come off the pellet grill and rest while you prepare the eggs, buns, and Hollandaise sauce.
Step 5: To poach your eggs, use the method of your choice. In this case, the water in the pan was heated to a light simmer with a tablespoon of vinegar (very important), and the egg was then gently lowered in and cooked for 5 to 6 minutes.
Step 6: For the Hollandaise sauce, you could buy it off the shelf and heat it up, but its not hard to make. There are loads of good recipes online, such as this one.
Step 7: After resting the smoked pork belly for 20 to 30 minutes, slice it up, ready to serve. As you can see, this pork belly cooked very well, very juicy, and a nice smoked edge.
Step 8: To serve, you cannot get much better than a toasted English muffin to place the sliced pork belly etc on top of.
Step 9: Get the sliced pork belly on the toasted muffin first, followed by the poached eggs and the warm Hollandaise sauce on top.
Step 10: To finish, garnish with some chopped chives to give it an even more appealing appearance. Fantastic!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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