Korean Kimchi and Pork Belly Benedict on Cauliflower Latkes

Ingredients

• 2 cups Cauliflower (grated)
• 8 slices Pork Belly (sliced)
• 0.5 cup Kimchi (chopped)
• 3 Egg Yolks
• 0.5 cup Butter (clarified)
• 1 tsp Gochujang
• 4 Eggs (for poaching)
• 1 tbsp Vinegar

Instructions

1. 1

   Squeeze moisture from cauliflower, mix with one egg and kimchi, and fry into small patties (latkes).

2. 2

   Sear pork belly until crispy and rendered.

3. 3

   Make the hollandaise by whisking yolks over a double boiler, slowly drizzling in clarified butter, and whisking in gochujang.

4. 4

   Poach eggs in simmering water with vinegar for 3 minutes.

5. 5

   Assemble: Latke, pork belly, poached egg, and a generous spoonful of gochujang hollandaise.