Take two pieces of phyllo dough and hold them horizontally. Use both hands to hold up the phyllo dough in front of you so that it’s hanging. Gently take your fingers and begin to fold or crinkle the phyllo dough from the top down like an accordion, so that you end up with a scrunched-up piece of phyllo dough. They should be about the height of the sheet pan.

Locate the shorter end of the sheet pan (aka the length of the sheet pan should match the length of the scrunched-up phyllo dough) and place the phyllo dough layer at the edge of the pan. Repeat scrunching the next two phyllo layers and butt it against the first scrunch of phyllo layers. Continue to add more layers until it’s full.

Place the sheet pan in the oven for ten minutes to get the phyllo dough crispy. Remove the pan and then add the melted butter over the layers of phyllo dough, sprinkle top of the sheets with sesame seeds and place the pan into the oven for another ten minutes.

In a mixing bowl, combine all the custard ingredients and whisk until incorporated. Remove the pan from the oven and evenly coat the phyllo with the custard mix. Place it back in the oven for about 15 minutes and then turn the pan around to get adequate heat distribution. Bake for another 10 to 15 minutes until it’s golden brown.

In a large skillet heat sesame oil over medium high heat.

Cook the pork belly in batches, in sesame oil until just cooked. Keep cooked pork belly on a plate until it’s all done.

Return the pork belly to pan and add sauces. Stir to combine and cook until pork belly is caramelized. Keep on a clean plate until ready to serve.

Melt butter in a microwave safe bowl

Combine egg yolks in the blender container

Blend eggs until yellow and smooth, about 30 seconds

Add lemon juice, black soy, sesame oil, and hot sauce. Blend another 30 seconds

Set Blender on high then drizzle the melted butter in a small stream over the egg mixture. Continue blending until the mixture is thick and creamy, about 2 minutes

Taste and add more sesame oil if needed

Bring water and vinegar to a boil, reduce heat. Swirl water to create a vortex. Add eggs one at a time and poach till soft, about 4 minutes. Drain eggs on a paper towel and keep on a plate until ready to serve