A Pork Belly Breakfast Sandwich is the best way to wake up in the morning! Smokey pork belly is sandwiched between a biscuit with soft scrambled eggs, cranberry orange relish, and pickled jalapeños. Who could resist?
Disclosure: This post is sponsored by AdapTable Meals. As always, all opinions are my own.
about this pork belly breakfast sandwich
Sometimes, I just want to wake up to a really indulgent savory meal to stuff in my face. Usually that means something sweet since I have such a big sweet tooth. But lately, with all the holiday sweets I’ve been enjoying, I want something savory.
So, this pork belly breakfast sandwich is here to fulfill all your savory breakfast dreams.
The star of this recipe is the smokey applewood boneless pork belly. I grabbed mine from AdapTable Meals and it did not disappoint! All you have to do is bake it and enjoy that tender, juicy meat on this epic sandwich. The flavor of this pork belly is so rich and savory. The meat is seasoned with garlic, onion, and Worcestershire sauce, making it a bomb of deliciousness that you will not want to stop eating. It’s so tender, it just falls apart with every bite!
You all know that AdapTable Meals is my go-to for everything from weeknight meals to hearty breakfasts to holiday gatherings. All of their products come fresh and ready to cook, so you can spend more time with your family instead of slaving over the stove. With real meat and no artificial ingredients or preservatives, you can rest assured that your home-cooked meals are good and good for you.
AdapTable Meals only has their boneless pork belly available for a limited time, so be sure to use their store locator to find the closest location to you! They’ve got three flavors to choose from – smokey applewood (I used this for this recipe), brown sugar, and asian five spice. Trust me when I say this tender meat is a MUST-HAVE for your holiday gatherings!
pork belly. you will need two AdapTable Meals Smokey Applewood Boneless Pork Belly packages. I absolutely love the flavor of the smokey applewood but you could also use their brown sugar boneless pork belly, which I’ve linked above. All you have to do is take it out of the package and roast it!
eggs. grab your favorite eggs! I like to use large eggs. You will need one for each sandwich, so 4 total.
heavy cream. the heavy cream is key to making the softest and most luscious scrambled eggs! You can also use whole milk if you prefer.
butter. all you need is unsalted butter for this recipe.
biscuits. either make your own homemade biscuits, or you can buy store-bought biscuits!
cranberries. I always recommend using fresh cranberries when making any kind of cranberry sauce or relish. You can also use frozen, just be sure to thaw and drain them before using in the recipe.
orange. for the cranberry orange relish, you’ll need the juice of half an orange and the zest of one orange!
sugar. all you need is granulated sugar.
pickled jalapenos. this is optional, but I love the flavor they bring to the sandwich and the hint of heat!
salt and pepper. just use your favorites here!
this recipe’s must haves
You don’t need any fancy equipment to make this recipe! The pork belly roasts on a baking rack set inside a rimmed half sheet baking pan.
Finally, you’ll also need a nonstick skillet to make the soft scrambled eggs.
here’s how to make a pork belly breakfast sandwich
make pork belly
Line a rimmed baking sheet with aluminum foil and place a baking rack inside it.
Place the pork belly pieces on the rack in a single layer. Roast in the oven at 300˚F for 1 hour 15 minutes, or until the internal temperature reaches 200˚F to 210˚F when a meat thermometer is inserted in the thickest part.
In a saucepan, combine cranberries, orange zest, orange juice, and sugar over medium heat. Cook until the cranberries are bursting and softened, about 10 to 15 minutes. Stir well and remove from heat. Set aside.
Beat together eggs, heavy cream, salt, and pepper in a small bowl.
Heat a nonstick skillet over medium-low heat. Once melted, add the eggs to the middle of the pan. Once the edges look like they are starting to set, remove the pan from heat while stirring for 20 seconds. Return the pan to the heat and continue to stir, scraping up the bottom and pushing the eggs back and forth for 90 seconds. Remove and return to heat in this manner until eggs are soft. They should shimmer with some moisture but shouldn’t be runny.
Cut biscuits in half. Top the bottom halves of the biscuits with cranberry orange relish. Add two pieces of pork belly. Top with eggs, additional relish if desired, and pickled jalapeños. Top with the other halves of the biscuits and serve.
tips for success
don’t like biscuits? You can totally use your favorite rolls for this recipe!
halve the recipe. Only want to make this for you and one other person? That’s no problem! This recipe is super easy to cut in half.
what kind of biscuits should I use?
Use your favorite biscuits! You can either make them yourself, or buy them from the store. I love a standard buttermilk biscuit like you see in these photos. However, these jalapeno cheddar biscuits would be absolutely delish too!
can I make this ahead of time?
You can definitely make some of the elements of this sandwich ahead of time! The pork belly, the biscuits, and the relish can all be made up to 2 days beforehand if you’d like. Trust me, I understand that some mornings it’s tough to want to cook. So make these elements ahead of time, then make the eggs just before serving!
Need some more inspiration for breakfast? Check out my breakfast recipes page!
what to serve with a pork belly breakfast sandwich
All you need is a mug of coffee to pair with this recipe! The sandwich already has everything in it, so you don’t need to fuss over anything else if you don’t want to. However, this sandwich would totally go with some oven-fried potatoes or hash browns!
Finally, if you make this pork belly breakfast sandwich recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
- Two 16oz AdapTable Meals Smokey Applewood Boneless Pork Belly
- 4 eggs
- 1/4 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp unsalted butter
- 4 buttermilk biscuits (homemade or store-bought)
- 1/2 cup pickled jalapeños
cranberry orange relish
- 6 oz fresh cranberries
- Zest of 1 orange
- Juice of 1/2 orange
- 1/2 cup sugar
- Preheat the oven to 300˚F. Line a rimmed baking sheet with aluminum foil. Place a baking rack on the baking sheet.
- Add pork belly strips to the prepared pan in a single layer.
- Cook for 1 hour 15 minutes, or until the internal temperature on a meat thermometer reaches 200˚F to 210˚F.
- Remove from the oven and rest for 3 minutes before serving.
- While the pork belly is roasting, make the cranberry relish. Combine cranberries, orange zest, orange juice, and sugar in a small saucepan. Cook over medium heat until cranberries are bursting and softened, about 10 to 15 minutes. Stir well and remove from heat. Set aside until ready to serve.
- Once the pork belly is done, make the eggs. In a small bowl, beat eggs together with heavy cream, salt, and pepper.
- Melt the butter in a small nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
- Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
- Once it starts to set on the edges, remove the pan from heat while stirring for 20 seconds, then return to heat. Continue to stir, scraping up the bottom and down the sides for 90 seconds. Remove from heat and return to heat in this manner until eggs are soft. They should still shimmer with some moisture but they should not be runny.
- To assemble, cut biscuits in half horizontally to create your bun. Spread the bottom half with relish, then top with pork belly (about 2 pieces per sandwich), eggs, additional relish as desired, and pickled jalapeños. Top with the other half of the bun. Repeat assembly process with remaining biscuits and components. Serve.
You will likely have one to two pieces of pork belly leftover depending on the number of pieces in each package. If you have leftovers, they can easily be stored in an airtight container in the refrigerator for up to 2 to 3 days. Simply reheat and enjoy however you'd like!