Pork Belly Benedict with Gochujang Hollandaise

• For The Quick Pickle:
• 3½ fl oz Rice Vinegar
• 3½ fl oz Water
• 2 tsp Salt
• 2 tsp Sugar
• ¼ Cucumber
• ½ Apple
• 1 Green Chilli
• For The Pork Marinade:
• 2 tbsp Teriyaki Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Lime Juice
• 1 tsp Rice Vinegar
• 17¾ oz Pork Belly
• For The Gochujang Hollandaise:
• 2 Egg Yolks
• 2 tsp Rice Vinegar
• 8 tbsp Butter
• 2 tbsp Gochujang
• 1 tbsp Lime Juice
• To Serve:
• 4 Eggs
• 4 Crumpets
• For The Garnish:
• ½ oz Fresh Coriander
• 3 Spring Onions

To serve Sesame Seeds

1. Ribbon the cucumber and apple and finely slice your green chilli.
2. Add the above to a pickle of rice vinegar, water, salt and sugar.
3. Create the marinade by mixing teriyaki, dark soy, lime and rice vinegar.
4. Marinate pork belly (in strips) before adding to a covered dish and roast for 45 mins at 180°C.
5. Remove the cover from the dish and further cook for 45 mins until dark and crispy.
6. To make the hollandaise, vigorously whisk the egg yolks and rice vinegar until frothy.
7. In a separate pan, slowly melt butter and gochujang together until warm.
8. Gradually pour the melted butter mix into the egg yolks and continue to whisk. Once mixed, set aside. You can slowly reheat later if needed.
9. Poach the eggs until almost done and set aside, allowing to cook through.
10. Toast the crumpet and bring everything together.
11. Top the Benedict with sesame seeds (we like a mixture of white and black) and long slices of spring onion.