Pork Belly Biscuits with Green Tomato Jam and Arugula

The 5 Spot Biscuits

4 cups flour
5 teaspoons baking powder
1 1/2 teaspoons salt
1/2 pound butter, very cold and cut into cubes
2 cups buttermilk

Preheat the oven to 350 degrees. Mix the flour and baking powder and salt together. Cut in the butter; it should look like beautiful cornmeal. Mix in the buttermilk. Pat the dough out to about 3/4-inch thick.

Don't handle the dough too much. Using a large glass, cut out 8 biscuits.
Bake on a sheet pan until golden.


Pork belly

2 pounds pork belly
1/4 cup salt
2 tablespoons pepper
1 1/2 cups brown sugar
Olive oil to cover the pork belly

Rub the pork belly with the salt, pepper and brown sugar. Let it marinate over night in the refrigerator.

Preheat the oven to 200 degrees. Cover the pork belly with olive oil, and simmer for 2 hours per pound or until very tender.


Green Tomato Jam

2 pounds green tomatoes, large dice
5 pepperoncini, chopped very fine
1/2 cup sugar
1/4 cup champagne vinegar
2 teaspoons salt

Combine ingredients and simmer until the tomatoes are broken down and the jam is thick. It will thicken more once cooled

Slice the pork belly to your liking, and either grill or pan-fry the belly to make it crispy. Split open the biscuits. Spread the tomato jam on top, then add arugula and place your crispy pork belly on the bottom and close.