Pork Belly Cure
In a small bowl combine kosher salt, pink salt, brown sugar, red chili flakes paprika, honey and mix well. Generously rub the pork belly and place into a shallow container and cover with plastic wrap. Allow to cure for 3 days, turning the belly over each day.
After the 3rd day remove the belly from refrigeration and rinse off all the sure under cold water.
Fire up the smoker and set it at 170 degrees f. Smoke the bacon until it reaches an internal temperature of 145 degrees. Remove the belly from the smoker and allow it to rest for at least 15 minutes before returning it to the refrigerator.
Once cool, slice the belly into ½” thick slices.
Hollandaise Sauce
Combine egg yolks and lemon juice in a tall cylinder container and blend using a hand blender until well combined. Slowly drizzle in the warm clarified butter until combined followed by cayenne pepper and salt. Store in a warm place while you cook the bacon and poach the eggs.
In a large cast iron pan over medium-high heat place the 8 slices of bacon into the pan and cook until browned and crispy, flip bacon and repeat. Remove the bacon from the pan and transfer to a plate lined with a paper towel. Now toast the muffins in the bacon fat or lard in the small pan. Remove from the pan once toasted. This may have to be done in two phases depending on the size of your pan.
In a medium pot bring water and vinegar to a light boil. Stir the water to create a vortex and crack each of the eggs in. allow to cook at a gentle simmer for 3 minutes. Carefully remove the eggs with a slotted spoon.
Benedict
Begin to build the benedicts by placing English muffin halves on each plate followed by two slices of bacon per muffin, top with an egg on each and spoon over the hollandaise sauce. Finish with flakey salt, paprika and a few sprigs of arugula if desired.