10/20/2020
Howzit Everybody!
This week I went to show you my version of Eggs Benedict. Instead of Canadian Bacon, I use a Char Siu flavored pork chop. This is a sweet and savory flavor that has been a staple in my kitchen for some years now. I also use toasted and buttered sourdough bread instead of English Muffins as my base. Plus, I cut the toast into bite size pieces, which makes it easier to pull all of the ingredients into one bite.
I start by marinating the pork chops.
Pork Chop Marinade
3 pork chops
2 Tbs Chinese 5 Spice
1 Tbs Brown Sugar
2 Tbs Canola or Vegetable oil
Add the oil to a mixing bowl. Coat the pork chops with the oil. Sprinkle the 5 Spice over the pork chops, covering them completely. If there is any leftover spice, I rub it into any fatty pieces or along the bones. Do the same with the brown sugar. I let these marinate for 2 hours. You could leave them over night as well.
Get a frying pan to a medium high heat. At the first sign of smoke from the pan, add the oil. Slide the chops in and cook for 3-4 minutes. Then flip and cook the other side for 2-3 minutes .
Hollandaise Sauce
2 eggs
8 Tbs Melted Butter (1 Stick)
2 Tbs Water
2 Tbs Lemon Juice
Salt and pepper to taste I used 1/2 Tsp Garlic Salt and an equal measure of pepper
I toasted 2 pieces of Sourdough bread and buttered them as soon as they were done. You want the toast crunchy and light brown. I don’t like to go much darker because I don’t want burnt toast to change the flavor of the dish.
I lay out the toast and layer the ingredients on top. You can layer them in any order you like. Don’t forget to add the pork! The pork really makes this dish different from other Eggs Benedict dishes. I hope you enjoy the dish.
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See you next week.
Mahalo!
