Braised Pork Belly on From-Scratch Biscuits Recipe

Blackberry Farm in Walland, Tenn., shares a recipe for miniature braised pork belly sandwiches on fresh from-scratch buttermilk biscuits. These delectable finger foods are perfect as mouthwatering appetizers or a light main course option.

Related To:

Blackberry Farm Braised Pork Belly on Biscuits

Photo by: Photo courtesy of Blackberry Farm

Photo courtesy of Blackberry Farm

Pork Belly Brine


2 cups salt
1 cup sugar
12 cloves garlic
12 black peppercorns
3 bay leaves
1 gallon water


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

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

3. Once the belly has soaked, you're ready to braise the meat (recipe and instructions follow).

Braised Pork Belly


3 pounds pork belly
2 medium-sized onions, quartered
2 carrots, peeled and cut in half
1 celery rib
1 head of garlic, crushed
1 gallon chicken stock
small amount of grapeseed oil


1. Heat a 12-inch roasting pan on the stove at high heat.

2. Add a thin layer of grapeseed oil and sear the pork belly, fat side down, until golden brown or 5 to 8 minutes. Remove pork belly and set aside.

3. Add onions, carrots and celery. Cook until onions begin to brown. Add chicken stock and garlic, and submerge the pork in the liquid.

4. Cover the roasting pan with a lid. Put in a 250-degree-F oven and cook for 3 1/2 to 4 hours, or until a butter knife easily pierces through the pork belly.

5. Remove from the oven and allow to cool at room temperature. Refrigerate for at least 8 hours.

6. Remove from liquid and pat dry. Cut into 1-inch-thick strips, then into 1-inch squares.

7. Arrange pork belly pieces on a sheet pan. Place pan into a 300° F oven and warm through.

8. Place belly onto biscuits (recipe and instructions to follow) and top with jam and chow chow.

From-Scratch Buttermilk Biscuits


1 3/4 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 cup shortening
1 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons unsalted butter, melted


1. Preheat the oven to 400° F. Lightly butter a baking sheet and set it aside.

2. In a large bowl, combine flour, salt, baking soda and cream of tartar. Use your fingertips to rub the shortening into the flour mixture until it is the texture of coarse meal.

3. Make a well in the center of the dry ingredients, pour in the buttermilk and stir with a fork until the dough comes together.

4. Turn the dough out onto a well-floured work surface. With floured hands, pat the dough out into a square about 3/4 inch thick.

5. Spread the soft butter crosswise over the center third of the dough. As if you were folding a letter, fold up the bottom third of the dough to cover the butter, and fold the top third down.

6. Pat the dough out once more into a square that is 3/4 inch thick, and repeat the folding again.

7. Roll or pat the dough out to a thickness of about 1 inch. Cut out biscuits with a 1-inch round cutter dipped in flour.

8. Arrange the biscuits with sides touching on the prepared baking sheet.

9. Gather the scraps of dough and gently press them together, being careful to handle the dough as little as possible. Pat into a square that is 1 inch thick. Cut out the remaining biscuits and place them with sides touching on the baking sheet.

10. Bake for 10 to 15 minutes, until the biscuits are golden brown and firm to the touch. Remove from the oven and brush the tops with the melted butter. Serve warm or at room temperature.

Combined recipes yield enough for approximately 20 people.

Next Up

Oysters Rockefeller Recipe

The Jekyll Island Club Hotel in Jekyll Island, Ga., shares its popular recipe for oysters Rockefeller. This tasty appetizer is easy to make and will win over all your seafood-loving guests.

Southern Pimento Cheese Recipe

Blackberry Farm in Walland, Tenn., shares a Smoky Mountain-style recipe for pimento cheese fritters, ideal for serving at casual get-togethers or large dinner parties.

Chicken Liver Pate Recipe

The Fairmont San Francisco's Chef jW Foster shares his signature recipe for chicken liver paté with a sweet sherry, cinnamon and honey-flavored marinade.

Tuna Tartare Recipe

The Fairmont San Francisco's Chef jW Foster shares an easy-to-make recipe for tuna tartare with a lemon vinaigrette and garnished with wonton crisps and parsley oil.

Baby Arugula Salad With Vinaigrette Recipe

Circa 1886 in Charleston, S.C., shares a recipe for a baby arugula salad topped with a savory vinaigrette and garnished with toasted pistachios and sweet apple slices.

20 Top-Notch Cocktails

If your next gathering calls for mixed drinks, we can help you plan the beverage menu. Here are 20 party-perfect potent potables.

How to Make Miniature Pie Party Favors

Ideal for an alfresco gathering or casual dinner party, these miniature pies will capture the hearts and tummies of all your guests.

Decadent Chocolate Truffles Recipe

Biltmore Estate in Asheville, N.C., shares a recipe for decadent chocolate truffles, perfect for satisfying your sweet tooth cravings.

Lowcountry Crab Cakes Recipe

These bite-size crab cakes make the perfect first course for a Southern-style celebration.

Shrimp Salad Recipe

Nothing says summer quite like shrimp salad. Prepare a batch for your next soiree by following this quick and easy recipe that's perfect for bite-sized sandwiches.

Go Shopping

Refresh your home with stylish products handpicked by HGTV editors.


Rock the Block

11am | 10c

Bargain Block

12pm | 11c

Bargain Block

1pm | 12c
On Tonight
On Tonight

Bargain Block

8pm | 7c

House Hunters

10pm | 9c

House Hunters

10:31pm | 9:31c

House Hunters

11pm | 10c

House Hunters

11:30pm | 10:30c

Bargain Block

12am | 11c

House Hunters

1am | 12c

House Hunters

1:31am | 12:31c

House Hunters

2:30am | 1:30c

Follow Us Everywhere

Join the party! Don't miss HGTV in your favorite social media feeds.