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.