Pork Porchetta Benedict Recipe: A Brunch Delight

Are you ready to elevate your brunch game to a whole new level? Look no further than the Pork Porchetta Benedict Recipe. This dish combines the crispy, flavorful goodness of porchetta with the classic, creamy perfection of Eggs Benedict. It’s an indulgent treat that’s sure to impress your family and friends. So, let’s dive right in and discover how to make this mouthwatering dish!

What is Pork Porchetta Benedict?

Pork Porchetta Benedict is a delicious twist on the traditional Eggs Benedict. Instead of the usual Canadian bacon, we use succulent slices of porchetta, a savory, herb-stuffed Italian pork roast. Topped with poached eggs and drizzled with rich Hollandaise sauce, this dish is the perfect fusion of Italian and American brunch favorites.

The Origin of Porchetta

Porchetta is a traditional Italian dish, renowned for its moist, flavorful meat and crispy skin. It dates back to ancient Rome, where it was a staple at feasts and celebrations. Over the centuries, porchetta has become a beloved dish throughout Italy and beyond, known for its aromatic herbs and spices.

Ingredients for Pork Porchetta Benedict

Before we get cooking, let’s gather all the ingredients you’ll need for this delightful brunch dish:

For the Porchetta

  • 1 boneless pork belly (about 3-4 pounds)
  • 2 tablespoons fennel seeds
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh sage, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • Olive oil

For the Benedict

  • 4 large eggs
  • 2 English muffins, split and toasted
  • 1 tablespoon white vinegar
  • 4 slices of porchetta

For the Hollandaise Sauce

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt and pepper to taste
  • A pinch of cayenne pepper (optional)

Step-by-Step Guide to Making Pork Porchetta Benedict

Now that we’ve got our ingredients ready, let’s start with the porchetta and then move on to assembling the perfect Benedict.

Preparing the Porchetta

  1. Preheat Your Oven: Start by preheating your oven to 275°F (135°C).
  2. Prepare the Pork Belly: Lay the pork belly flat on a cutting board, skin side down. Score the meat lightly with a sharp knife.
  3. Season the Pork: In a small bowl, mix together the fennel seeds, rosemary, sage, garlic, salt, and pepper. Rub this herb mixture evenly over the meat side of the pork belly.
  4. Roll and Tie the Pork: Roll the pork belly tightly into a log, with the skin on the outside. Use kitchen twine to tie the roast at 1-inch intervals, securing it firmly.
  5. Roast the Porchetta: Place the rolled pork belly on a roasting rack in a baking dish. Drizzle with olive oil and roast in the preheated oven for about 3-4 hours, or until the meat is tender and the skin is crispy.
  6. Rest and Slice: Once cooked, let the porchetta rest for 15-20 minutes before slicing. This allows the juices to redistribute, making the meat even more flavorful.

Making the Hollandaise Sauce

  1. Prepare a Double Boiler: Fill a saucepan with a couple of inches of water and bring to a simmer. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl doesn’t touch the water.
  2. Whisk the Egg Yolks: In the bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
  3. Add the Butter: Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and creamy. Season with salt, pepper, and a pinch of cayenne pepper if using.
  4. Keep Warm: Keep the Hollandaise sauce warm over the simmering water, stirring occasionally, until ready to use.

Poaching the Eggs

  1. Boil the Water: Fill a large saucepan with water and bring to a gentle boil. Add the vinegar to help the eggs coagulate.
  2. Create a Whirlpool: Using a spoon, stir the water to create a gentle whirlpool.
  3. Poach the Eggs: Crack each egg into a small bowl and gently slide it into the water, one at a time. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.
  4. Remove the Eggs: Use a slotted spoon to carefully lift the poached eggs out of the water and drain on a paper towel.

Assembling the Pork Porchetta Benedict

  1. Toast the English Muffins: While the eggs are poaching, toast the English muffin halves until golden brown.
  2. Layer the Ingredients: Place a slice of porchetta on each English muffin half. Top with a poached egg.
  3. Drizzle with Hollandaise: Generously spoon the warm Hollandaise sauce over each poached egg.
  4. Serve Immediately: Garnish with a sprinkle of chopped parsley or chives if desired, and serve immediately.

Tips and Tricks for the Perfect Pork Porchetta Benedict

Choosing the Right Pork Belly

The key to a great porchetta is starting with high-quality pork belly. Look for a piece that has an even layer of fat and meat. This will ensure your porchetta is both flavorful and tender.

Seasoning Generously

Don’t be shy with the herbs and spices. The combination of fennel, rosemary, sage, and garlic is what gives porchetta its distinctive taste. Make sure to rub the seasoning well into the meat for maximum flavor.

Perfecting the Poached Eggs

Poaching eggs can be tricky, but a few tips can help. Fresh eggs work best as the whites hold together better. Adding vinegar to the water and creating a gentle whirlpool can also help the eggs keep their shape.

Keeping Hollandaise Warm

Hollandaise sauce can be temperamental. Keep it warm over a double boiler until ready to use, and stir occasionally to prevent it from separating. If it does start to separate, whisk in a teaspoon of hot water to bring it back together.

Making Ahead

You can prepare the porchetta a day in advance. Simply roast it, let it cool, and store it in the fridge. Reheat in the oven at 350°F (175°C) until warmed through before slicing and assembling your Benedict.


Pork Porchetta Benedict is a brunch dish that’s sure to impress. With its rich flavors and indulgent ingredients, it’s perfect for special occasions or a luxurious weekend treat. The crispy porchetta, perfectly poached eggs, and creamy Hollandaise sauce come together to create a dish that’s both comforting and elegant. So why not give it a try? Your taste buds will thank you!

For more ideas, recipes, and cooking tips and tricks, please visit us at Pam Gadd.

FAQs About Pork Porchetta Benedict Recipe

Can I use store-bought porchetta for this recipe?

Yes, if you’re short on time, you can use store-bought porchetta. However, making it from scratch allows you to control the flavors and ensure it’s perfectly cooked.

What if I don’t have a roasting rack?

No problem! You can place the rolled porchetta on a bed of sliced onions, carrots, and celery. This will keep it elevated and add extra flavor to the drippings.

How can I make sure my Hollandaise sauce doesn’t separate?

Keep the sauce warm and stir it occasionally. If it starts to separate, whisk in a teaspoon of hot water until it comes back together.

Can I use another type of bread instead of English muffins?

Absolutely! You can use bagels, brioche, or even toasted sourdough. Just make sure it’s sturdy enough to hold the toppings.

How do I store leftovers?

Store leftover porchetta in an airtight container in the fridge for up to three days. Hollandaise sauce is best used fresh, but you can keep it in the fridge for up to one day and reheat gently over a double boiler.