Neven's Ulster Food Tour: Fermanagh Eggs Benedict

Method

For The Pork Belly

1. The pork belly can be cooked up to two days in advance and kept in the fridge. You can keep your pork belly as is, or you can slice it into two, depending on its size. Place the pork belly in a large tray lined with parchment paper.
2. Place the cajun, smoked paprika, cayenne pepper, cumin and rapeseed oil in a small bowl and mix together.
3. Pour over the pork belly and rub well into the meat & fat, making sure that it adheres to the meat.
4. Cover in cling film and refrigerate for at least 1 hour or if you have time, overnight.
5. If you did refrigerate the meat overnight, make sure to bring it to room temperature an hour before you roast it.
6. Preheat your oven to 180°C (350°F/Gas Mark 4).
7. Remove the cling film from the pork belly and leave on the parchment paper skin side up.
8. Cover the meat with tin foil and roast for 20 minutes.
9. After 20 minutes After 20 minutes, remove the tin foil and return to the oven for a further 50 minutes, uncovered.
10. Remove from the oven and allow to cool completely before using or storing it in the fridge. If storing in the fridge, ensure the meat is covered.

For The Pork Belly Glaze

1. Cut slices approximately 1.5cm thick from the pork belly, and cut in half again to create a small wedge.
2. Preheat a non-stick frying pan over a medium heat and add the oil & butter.
3. Place the Pork Belly slices onto the pan and cook for 1 minute on each side. Add in the soy sauce and honey and allow to caramelise.
4. Spoon over the glaze to baste the pork pieces.
5. If the glaze is beginning to catch, add a tablespoon of water to help release. Once the pork pieces are nicely glazed, switch off/remove from the heat.

Hollandaise Sauce

1. Place egg yolks in a tall, narrow container that the blender stick fits in all the way to the base.
2. Add the lemon zest & juice and vinegar.
3. With the blender stick going on high, slowly pour the cooled melted butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter – about 1 1/2 tbsp.
4. Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
5. Add in the siracha sauce and blitz for a further 10 seconds, moving the stick up and down

For the Poached Eggs

1. Place a large pan of water on a high heat.
2. Add the vinegar.
3. Bring to a rapid boil, then reduce the heat to a simmer, whisk the water and crack in two of the eggs.
4. Cook for 3 minutes, until the eggs are just poached and holding their shape.
5. Remove with a slotted spoon and put straight into a bowl of iced water. Repeat with the remaining two eggs.

For the Sautéed Spinach

1. In a large frying pan, melt the butter & add the spinach.
2. Season with salt & pepper and toss to wilt the leaves for 2-3 minutes.
3. Once wilted, place the spinach on kitchen paper to absorb any excess moisture.

To Serve

1. Place the toasted brioche slices on a serving plate.
2. Place the sautéed spinach on top, followed by two pieces of pork belly per serving.
3. Carefully place the eggs on top and spoon over the warm hollandaise sauce.