Pulled Pork Eggs Benedict

Name: Pulled Pork Eggs Benedict
Yield: 12
Ingredients: 700.0g Pork butt, boneless; 0.0pinch Kosher salt and black pepper to taste; 15.0ml Canola oil; 500.0ml Apple cider; 30.0ml Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack; 30.0ml Apple cider vinegar; 3.0each Garlic cloves, crushed; 15.0ml Maille Old Style Mustard 4 x 3.7 kg; 250.0ml Hellmann's® Real Ancho Chipotle 3.78L 2 pack; 125.0ml Bourbon; 500.0ml Knorr® Professional Sauce Hollandaise 6 x 1 L; 15.0ml Maple syrup; 1.0each Apples- granny smith, thinly sliced; 4.0each Radishes, julienned; 15.0ml Honey; 60.0ml Apple cider vinegar; 1.4kg Cornbread, cut into 6.5 cm circles and toasted; 24.0each Eggs, poached

A Southern twist on a classic, this eggs benedict is served over cornbread rounds and topped with flavorful braised pork and a bright apple slaw.

...

Braise the Pork

Pork butt, boneless 700.0 g
Kosher salt and black pepper to taste
Canola oil 15.0 ml
Apple cider 500.0 ml
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack 30.0 ml
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack
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Apple cider vinegar 30.0 ml
Garlic cloves, crushed 3.0 each
Maille Old Style Mustard 4 x 3.7 kg 15.0 ml
Hellmann's® Real Ancho Chipotle 3.78L 2 pack 250.0 ml
Hellmann's® Real Ancho Chipotle 3.78L 2 pack
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Prepare the Bourbon Hollandaise

Bourbon 125.0 ml
Knorr® Professional Sauce Hollandaise 6 x 1 L 500.0 ml
Knorr® Professional Sauce Hollandaise 6 x 1 L
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Maple syrup 15.0 ml

Prepare the Apple Slaw

Apples- granny smith, thinly sliced 1.0 each
Radishes, julienned 4.0 each
Honey 15.0 ml
Apple cider vinegar 60.0 ml

Build the Eggs Benedict

Cornbread, cut into 6.5 cm circles and toasted 1.4 kg
Eggs, poached 24.0 each

Side

Pork

Spring

Summer

Fall

Winter

Delivery / Takeaway

Full Service Restaurants

Limited Service Restaurants

Senior Living

Knorr® Professional

A Southern twist on a classic, this eggs benedict is served over cornbread rounds and topped with flavorful braised pork and a bright apple slaw.

...

Preparation

Braise the Pork
- Season pork generously with salt and pepper. Heat a small rondeau over high heat, add oil and sear the pork until browned on all sides.
- Add the remaining ingredients. Bring to a boil. Cover the pot and transfer to a 150 C. Cook for 2-1/2 hours or until fork tender.
- Remove the meat and reduce the braising liquid by half. Shred the pork and return the meat to the liquid. Set aside
Prepare the Bourbon Hollandaise
- Reduce the bourbon by half in a small saucepot.
- Add the Knorr® Liquid Hollandaise and maple syrup. Heat and keep warm.
Prepare the Apple Slaw
- Combine all ingredients in a small bowl and refrigerate until ready to use.
Build the Eggs Benedict
- Place two warmed cornbread rounds on a plate. Top each with 60 g of the pulled pork.
- Top each with a poached egg.
- Pour the prepared Bourbon Hollandaise sauce on top, garnish with a small amount of the apple slaw and serve.