Sunday Brunch: Pork Benedict

WGN Weekend Morning News

Lindsey Anderson, the Owner of Uvae Kitchen and Wine Bar in Andersonville, joined Sunday Brunch to share her recipe for Pork Benedict.

UVAE’S PORK BENEDICT

Milk Braised Pork

1 cup Whole peeled garlic cloves- rough chopped

2 large Yellow Onion – Chopped

1 gallon Whole Milk

20 lbs Picnic Pork Shoulder

Directions:
Quarter pork
Season with Cumin, Salt & Pepper
Brown all sides
Sauté garlic & onions in olive oil until translucent
Add pork to pan
Cover with milk
Braise covered at 350 for 30 minutes
Braise uncovered for 30 minutes
Portion into 6 ounce portions

Adobe Hollandaise

6 egg yolks

1 teaspoon lemon juice

Salt & pepper

Clarified butter

1 tablespoon of salsa roja *(Recipe below)

Directions:
whisk lemon juice, salt, pepper and egg yolks until smooth in metal mixing bowl

Place bowl with egg yolks over a pot of boiling water

Slowly add clarified butter, continuously whisking to keep the mixture smooth.  Continue to add butter until desired consistency is reached

Remove bowl from pot

Whisk in 1 tablespoon of salsa roja at a time until desired flavor is reached

Return to boiling water if needed to thicken hollandaise

Salsa Roja

2 cup Guajillo peppers

1 cup pulla

1 cup chile de arbol

2 tsp cumin

2 bay leaves

1 onion

½ cup garlic

2 tsp black pepper

1 tsp white pepper

2 Tbsp Salt

1 qt white vinegar

1 qt water

Directions:
In a large sauce pot combine all ingredients together and simmer for 20 minutes until peppers are soft. Blend ingredients together using a blender.

Plating

Top toasted English muffin with pulled braised pork

Add 2 poached eggs

Top with Adobo Hollandaise

Garnish with biased green onions

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