Kalua Pork Benedict: by Stacks Pancake House

Kalua Pork Benedict: by Stacks Pancake House
Nixon
Meet the Chef!
Nixon Tanuwidjaja
Nixon Tanuwidjaja was born and raised in Indonesia. At the age of 18 he made the big move to LA, where he attended college and worked at a restaurant full time. He eventually found his passion for restaurant management and quit school to focus on the restaurant business, having a dream of one day owning his own. Nixon moved back to California and opened Stacks Pancake House in Dana Point, CA.
Recipe Details
Ingredients

1 1/2 pound Kalua Pork – See recipe below

12 Large Eggs (to poach)

3 Large Eggs (to mix)

2 teaspoons White (or Rice) Vinegar

6 tablespoons Panko Bread Crumbs (or regular bread crumbs)

3 tablespoons Parmesan Cheese, shredded

12 ounces Hollandaise Sauce (store bought, follow package instructions)

1 teaspoon Paprika (to garnish)

2 tablespoons Parsley, chopped (to garnish)

6 tablespoons Oil

Kalua Pork Ingredients

1 1/2 pounds Pork Butt

Banana Leaf to completely wrap pork

3 tablespoons Liquid Smoke

1 tablespoon Hawaiian Salt (or to taste)

KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Preparation
Step 1
Prepare the hollandaise sauce, according to package instructions.
Step 2
Whisk 3 large eggs in a bowl to make the egg wash.
Step 3
In a separate bowl, mix panko and parmesan cheese together.
Step 4
Heat oil in a pan on medium heat.
Step 5
Split each KING’S HAWAIIAN Original Hawaiian Sweet Dinner Roll and dip each sliced side first in the egg wash, then in the panko mix.
Step 6
Cook the dinner roll in the pan, panko dipped side down, until golden brown, then place each roll on a plate.
Step 7
Poach the eggs in water, see instructions below.
Step 8
Top each bun with kalua pork, a poached egg and hollandaise sauce
Step 9
Garnish with chopped parsley and paprika.

Nixon Tanuwidjaja says:

Here is an easy method for poaching eggs. Essentially, working one egg at a time, crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing will vary on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

Comments
Reviews
says:
5
This is the most amazing recipe! I love it!
says:
5
Oh wow! This amazing. I'm making it tonight for dinner!
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