Braised Pork Belly on Buttermilk Biscuits

When autumn arrives, it always makes me turn to those items you cook low and slow, creating fabulous aromas in your home and keeping the kitchen warm and cozy! Here is a recipe that brings together both comfort of warm biscuits and slow cooked meat!

-Chef Neil

Start by brining your pork belly.

Pork Belly Brine

  • 1 cup salt
  • ½ cup sugar
  • 6 cloves garlic
  • 6 black peppercorns
  • 1 bay leaf
  • 2 litres water

Mix all ingredients together and bring to a boil to dissolve the sugar and salt. Let cool.

Submerge the pork belly in brine and let soak for at least 6 hours.

Once the belly has soaked, remove from brine, rinse well and dry off with paper towel.


Braised Pork Bellypork

  • 1½-2 pounds pork belly or side pork
  • 2 medium onions, quartered
  • 2 carrots, peeled & cut in half
  • 1 piece of celery, roughly cut
  • 5 cloves of garlic, crushed
  • 1½ litres chicken stock
  • Drizzle of canola oil

Heat a large Dutch oven on medium high heat for 5-8 mins until pan is hot.

Turn burner to high and add a drizzle of canola oil until bottom of pan is well coated.

Place the pork belly in the pan skin side down and allow searing and crisping up. Turnover and do the same to the other side and remove from pan.

Add onions, carrots, celery and garlic to the pan and sauté until onions begin to brown slightly. Add chicken stock and pork belly back to the pan. Top the pork with a layer of whole grain Dijon mustard.

Cover with lid and cook in oven at 250°F on convection for about 3-4 hours until meat is really tender. Remove from oven and allow to cool at room temperature then refrigerate for at least 8 hours or over night.

Remove from liquid and pat dry. Cut into 1-inch-thick strips. Then slice across the grain into squares.

Arrange pork belly pieces on a sheet pan. Place pan into a 500°F oven on a convection broil setting and heat until crispy.

Place belly onto biscuits and top with any condiments you prefer. Caramelized onion marmalade or apple butter and cucumber coleslaw is nice.


Buttermilk Biscuitsimg_1074

  • 4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup shortening, cut up & cold
  • 1½ cups buttermilk
  • 3 tablespoons butter, melted


Preheat oven to 450°F on convection bake. Line a large cookie sheet with parchment paper.

In a food processor pulse flour, baking powder, sugar, baking soda and salt until combined.

Add shortening; pulse until coarse crumbs form.

Transfer flour mixture to large bowl. Stir in buttermilk until dough starts to come together.

Transfer dough to lightly floured surface; knead until smooth, 6 to 8 times.

With floured rolling pin, roll dough to ½-inch thickness. With a floured 2-inch cutter, cut out biscuits without twisting cutter.

Use wide spatula to transfer biscuits to prepared cookie sheet, spacing 1-inch apart.

Gently press scraps together. Reroll and cut once more.

Brush tops of biscuits with melted butter.

Bake 12 to 15 mins or until golden brown. Serve warm.


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