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Pork Belly Breakfast Biscuit Sandwich

Course Breakfast
Cuisine American
Keyword pork, sandwich
Total Time 1 hour 30 minutes
Servings 4
Author Christine Ma

Ingredients

Braised pork belly

  • 2 pounds pork belly boneless
  • ½ cup brown sugar divided
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • salt and pepper
  • 2 cups chicken broth
  • ¼ cup applesauce
  • ¼ cup apple cider vinegar
  • ¼ cup ketchup
  • ½ onion sliced
  • 2 garlic cloves smashed

Pepper jack biscuits

  • 2 ½ cups all-purpose flour (370 grams)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup cold butter, cut into small chunks (113 grams)
  • ¾ cup grated pepper jack cheese (67 grams)
  • 1 cup plus 2 tablespoons buttermilk

Remaining ingredients

  • 1 tablespoon oil
  • 12 large eggs
  • salt and pepper
  • ⅓ cup pickled jalapenos

Instructions

  • Prepare pork. Marinate pork belly with ¼ cup brown sugar, paprika, chili powder, salt, and pepper. Let sit at room temperature for 30 minutes.
  • Combine pork belly with chicken broth, applesauce, apple cider vinegar, ketchup, sliced onion, and smashed garlic in an instant pot. Close the lid and set to pressure cook for 30 minutes.
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Meanwhile, make biscuits. Combine flour with baking powder, and salt. Cut in butter using a pastry blender or a food processor. Add grated cheese and slowly add buttermilk, mixing just until combined.
  • Lightly dust a clean work counter with flour. Shape biscuit dough into a square. Fold the square in half and flatten it down until it's 1 inch thick, shaping it back into a rectangle. Repeat the fold. Cut dough into 6 equal portions and lay them on the prepared baking sheet. Brush the tops of the biscuits with buttermilk and bake for 15-18 minutes or until golden brown. Remove from oven and let cool.
  • When pork is ready, remove it from the braising liquid. Add remaining ¼ cup brown sugar to the liquid. Set instant pot to saute and simmer liquid until it's thickened and reduced by at least half. Slice pork belly into slices.
  • Heat a saute pan over medium-high heat. Lay pork belly slices in the pan and sear until browned on both sides. Add reduced braising liquid and simmer for 2 minutes, coating pork belly in the sauce.
  • Cook scrambled eggs. Crack eggs in a bowl and beat with a fork. Heat 1 tablespoon oil in a nonstick saute pan over medium heat. Add eggs and cook until desired degree of doneness. Season with salt and pepper.
  • Assemble sandwiches. Cut biscuits in half and stack pork belly on top of the bottom bun. Top with scrambled eggs, and pickled jalapenos. Drizzle extra sauce on top and some of the onions from the braising liquid. Finish with the top biscuit and serve immediately.

Notes

If you don't have an instant pot, you can cook the pork in the oven. Combine all of the ingredients with pork in a Dutch oven and close the lid. Bring liquid to a boil over medium-high heat. Transfer the pot to the oven and continue to braise at 325 degrees F for 2 hours or until the pork is fork-tender. Remove the pork and simmer the braising liquid oon the stovetop until reduced.