Pork Belly Biscuit

Chef Amanda Felan-Vasquez from Ida Claire stops by Good Day to make a pork belly biscuit. It's an open-faced buttermilk biscuit with braised pork belly, spinach, tomatoes, a black pepper aioli and a sunny side up egg topped with Tobasco hollandaise sauce.

Pork Belly Benedict

Black Pepper Mayonnaise

1 cup  Mayonnaise or Aioli 
2 tsp Fresh Ground Black Pepper 
½ tsp Kosher Salt
1/8 tsp Smoked Paprika 
1 TBSP Lemon Zest
1 TBSP Lemon Juice 

Combine all ingredients in a small mixing bowl using a whisk. Once thoroughly combined, set aside to use as the spread for your biscuit. 

Tabasco Hollandaise

3 each Egg Yolks     
1 TBSP Lemon Juice
¼ tsp Tabasco
½ tsp Kosher Salt
½ pound Melted Butter, kept hot 

In a medium bowl, combine the egg yolks, lemon juice, kosher salt and Tabasco. Using a whisk, stir swiftly to whip eggs until all slightly yellowed- approximately 2 minutes.

While still whisking, slowly drizzle in the butter in a 1/4 inch stream. Continue to whisk while adding the melted butter until all the butter has been added and the hollandaise has reached a thickened consistency. 

Once all butter has been added, set hollandaise aside until ready to build your biscuit. 

Braised Pork Belly

1 ½ cups BBQ Spice, purchased from your local grocer
½ each Pork Belly, skin on
1 cup Garlic, whole
1 each Ginger Beer
2 quarts Orange Juice
4 ounces Ginger Fresh, not peeled, sliced thin discs
1 cup Soy Sauce
1 cup White Granulated Sugar
As Needed Water to Cover

Make long ¼" this cuts along the pork belly, skin side up. Each cut should be 2" from the next cut and work at an angle. Dust skin side of Pork Belly liberally with the BBQ Spice, push spices into the cuts made. Transfer to a roasting pan, spice side facing up. 

Place next set of ingredients on top of the belly. Top the pan containing the belly off with cold water up until the ½ inch form the top of the roasting pan is reached. Wrap the top twice with plastic film, then one time with aluminum foil, shiny side down. Place wrapped roasting pan in a 325F oven for 3 hours. 

When time is up, remove from the oven. Pull plastics wrap and aluminum off the pan. Transfer pork belly in all of its juices in the original pan into the refrigerator to cool completely. Once cooled, slice belly in half across its width before making ½ inch wide by 2 inch long slices or 'slabs' of belly.

Set slices aside to griddle when you're ready to build your biscuit.

Building Pork Belly Benedict  

1 each Buttermilk Biscuit, split and toasted 
1 TBSP Black Pepper Mayonnaise (see above)
1 cup Sautéed Spinach with Tomatoes 
3 slices Pork Belly (see above)        
¼ cup Hollandaise (see above)    
1 each Egg, cooked sunny side up or however you prefer! 

Warm a table tabletop to 350F and toast the biscuit and sliced pork belly. Once biscuit is toasted, cover with a thin layer of black pepper mayonnaise. Place sautéed spinach and tomatoes directly atop the biscuit.  Once pork belly is seared to a nice golden brown, carefully transfer the belly slices on the spinach layer. Drizzle as much hollandaise as you would like on top of the pork belly before placing your egg on top! ENJOY!

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