Hello Everyone! Today’s post will actually consist of two recipes; one leading to the other that is. So I’ve been debating whether I should actually post them as two separate posts but then I thought to myself that I wouldn’t be able to do a proper write up (i.e. a story for Vidhya) if I had just posted the first recipe. She would’ve been so mad at me if I didn’t have a story for her! But I do have a good story to tell about the second, which I kind of already mentioned it to Vidhya briefly when I saw her in the kitchen on Monday afternoon.
Anyway, so what happened was that somewhere during the beginning-mid year, my friends and I went out for brunch on a fine weekend. I suggested that we head on over to John Smith Café in Waterloo specifically because I saw a whole lot of Instagram posts about this heavenly Pulled Pork Cronut with Hollandaise Sauce! I was seriously drooling all over my phone, so naturally I made it my mission to head on over and drag my lovely ladies Jialing and Yvonne along too. We planned to meet for brunch, and but of course brunch turned into late lunch as Jialing and I adjusted our timings to suit Yvonne. When we got to the café the waiter (possibly owner) showed us to the table and said that he had good news and bad news. I honestly forgot what the good news was, but the bad news was indeed BAD news. So bad that I just can’t even. They ran out of pulled pork. I was so devastated that I even told the guy serving us in a sort of like sad little girl voice “but I came specifically here for that!” To which he replied “I am very sorry about that, but here’s a cronut on me!”
Oh well, at least I got a free cronut. But what I really wanted to say is that I really wanted to go back another time to devour this Pulled Pork Cronut of theirs – but sadly it’s already nearing the end of the year and I have no been back! So I thought to myself, why wait to go back if I can possibly just whip one up of my own at home? Minus the cronut that is; just the pulled pork, eggs benny style. I know it’s not the same thing, but who doesn’t love pulled pork eggs benny for a big Sunday breakfast/brunch/lunch?
First things first, the pulled pork. This recipe for beer-braised pulled pork is just so great. Why I have chosen to braise the pork in beer is because, well I’ve had a 6-pack of Corona lying in my closet for quite possibly 7 months now. For those of you who know me, I don’t drink beer. I just don’t like the taste of it. So why do I have beer in my closet do you ask? I bought it for a prank video I filmed for my Major Design Project for an anti-binge drinking campaign. So instead of drinking it, or giving it away, I decided the only way I can ‘consume’ it would have to be incorporating it into my cooking – hence the beer-braised pulled pork. So technically you don’t have to follow this pulled pork recipe, you can find another one to use, or if you have one of your own up your sleeve then be my guest!
*Note: my casserole dish was a wee-bit too small for the meat I had. Oops! I didn’t have anything bigger so I ended up using only half of the vegetables and half a bottle of beer. Ideally you would use all! Also, you can find the original recipe for this beer-braised pork shoulder over on The Kitchn. I tweaked the recipe a little bit, and of course to suit my not-so-good oven that jut takes double (sometimes triple) the amount of time to cook anything. I also kept the fat on the pork shoulder – that’s where the goodness is!
Beer-braised Pulled Pork
PREP TIME 30 MINS | COOKING TIME 5 HOURS | SERVES 4-6
- 1kg pork shoulder
- 355ml beer of choice
- 4 garlic cloves, crushed and minced
- 2 celery sticks, sliced
- 2 large tomatoes, diced
- 1 large brown onion, cut into wedges
- 1 large carrot, cut into chunks
- 1 tbsp olive oil
- 2 tsp brown sugar
- 1 & 1/2 tsp paprika
- 1 tsp cumin powder
- 1 tsp ground rock salt
- 1 tsp ground black pepper
- 1 tbsp plain flour
- Preheat oven to 200C. Combine the brown sugar, cumin powder, paprika, salt, and pepper in a small bowl. Rub the pork with the spice mixture and allow to sit for about 30 minutes.
- Heat the olive oil in a large frying pan over medium-high heat. Sear and brown the pork on all sides, about 3 minutes per side. Remove from the pan and transfer to the casserole dish. Sauté the garlic and onions until fragrant. Then add in the tomatoes and cook until soft before adding the carrots and celery. Scrape the bottom of the pan while mixing to bring up any browned bits.Transfer the vegetables to the casserole dish with the pork.
- Pour the beer over the meat and vegetables and cover. Cook in the oven for 5 hours, checking once or twice, until the meat is extremely tender. Once done, transfer the pork to a plate and shred using a fork.
- Strain juices into a small saucepan and bring to a boil. Once boiling, add the flour in and stir continuously to get rid of any lumps. This will be your gravy to go with your pulled pork eggs benny.
Pulled Pork Eggs Benedict with Sriracha Hollandaise Sauce
This is where shit gets real. Sriracha Hollandaise Sauce? Yes please! Also, please see the original ideas that I got form Pineapple & Coconut (basically where I got the idea to use English Muffins and Sriracha Hollandaise sauce for this recipe).
PREP TIME 5 MINS | COOKING TIME 15 MINS | SERVES 2
For the Eggs Benny
- 1 cup pulled pork
- 3 tbsp pulled pork gravy
- 2 English muffins, lightly toasted
- 2 large free range eggs
- 1/2 avocado, mashed
- Handful of snow pea shoots
- Pinch of paprika
For the Sriracha Hollandaise Sauce
- 3 large free range eggs, yolks separated
- 175g unsalted butter, cut into cubes, at room temperature
- 2 tbsp water
- 2 tbsp fresh lemon juice
- 1-3 tbsp sriracha sauce (depending on how hot you want it)
- Ground salt and black pepper to taste
- Sriracha Hollandaise Sauce: Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Make sure that the bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Bring the water to a boil over high heat, then reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
- Place the egg yolks and the 2 tablespoons of water in the heatproof bowl and place over the pan. Whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
- Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely (about 10 minutes to add it all in). If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
- Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, sriracha sauce, and season with salt and pepper.
- Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or overcooked – or perfect)!
- Assembly: Combine the pulled pork and gravy in a small bowl. Spread each English muffin with mashed avocado and top with the pulled pork. Place the poached egg on each and top with a generous amount of sriracha hollandaise sauce. Crack a a little pepper on top, sprinkle with a bit of paprika, and decorate with snow pea shoots. Serve immediately!
– Ally xx