Use 2 tbsp of Bachan’s Sweet Honey as a binder, then season the pork on all sides with a bbq rub.
Place the pork belly on the smoker at 250°F for 4 hours. Once the pork reaches an internal temperature of 165°F, wrap it tightly in foil then place back on the smoker for another hour.
Unwrap the pork then glaze the outside with Sweet Honey and let it cook for another 20 minutes until the sauce tacks up. Remove the pork once it reaches an internal temperature of 200°F.
Bring a pot of water to a boil then carefully crack the egg into a cup or small fine strainer. Place the egg in the water giving it a swirl motion and let it cook for 2 ½ minutes under a slow boil. Remove once done and set aside.
Next, assemble the hollandaise sauce. In a bowl, combine the yolks, lemon juice and mustard and whisk it together. Place the boil above the boiling water and whisk for 2-3 minutes, until the sauce begins to thicken. Tip: remove from heat every 30 seconds and keep whisking, you do not want the eggs to turn into scrambled eggs.
Slice the pork belly into 1 inch thick slices with a sharp knife.
Assemble on one half of an english muffin with the pepper jack cheese, the warm pork belly, poached egg, and a large spoonful of Hollandaise sauce. Garnish with chives, paprika and sesame seeds.
ingredients
Ingredients •¼ cup Bachan’s Sweet Honey •2 pounds of pork belly •3 english muffins, toasted •3 slices pepper jack cheese •3 large eggs, poached •3 tbsp BBQ rub •3 tbsp chives •1 tsp Sesame seeds •½ tsp Paprika
Your Privacy Choices 