Set your oven or grill to 350 degrees, We use our Ninja Woodfire Outdoor Grill to not only bake but also reheat our leftover pork collar. Bake the biscuits until golden brown and set aside. Use a large skillet to reheat the pork collar until crisp. Set aside to keep warm.
In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Add the hatch chiles and blend again until smooth. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.
Split the biscuits and pile each half with arugula, pork collar, hollandaise, and top with micro greens and thinly slices Serrano.