Jamaican me Crazy! Jamaican jerk pork belly is packed full of flavor. We love this recipe because it is sweet and spicy and versatile for many applications. Our favorite thing to do with this pork belly recipe is to create our famous BLT Stacks. The Jamaican pork belly sits on a freshly fried green tomato and is topped with basil aioli, balsamic reduction, and basil microgreens.
INGRIDENTS:
Jerk Marinade
- 3 medium yellow onions, chopped
- 1 1/2 cups finely chopped green onion
- 2 tablespoons minced fresh thyme
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 1 tablespoon allspice
- 1 1/2 teaspoon nutmeg
- 1 1/2 teaspoon cinnamon
- 1 tablespoon black pepper
- 3 habaneras peppers
- 1/2 cup plus 1 tablespoon soy sauce
- 3 tablespoon canola oil
- 3 tablespoon cider vinegar
Jerked Pork Belly
- 1 side pork belly
- 2 medium yellow onions, diced
- 3 carrots, peeled and diced
- 4 stalks celery, diced
- 1 gallon chicken stock
- 2 quarts veal stock
DIRECTIONS:
For Jerk Marinade:
- Place all ingredients into a food processor and puree. The mixture should be slightly chunky and smooth.
Jerk Pork Belly:
- Preheat oven to 325 F. Pour the jerk marinade over the pork belly and marinate overnight.
- Remove the pork from marinade, scrape off the excess and reserve. Cut the pork belly in half and season with salt and pepper. In a large sauté pan, sear the pork on both sides until golden brown.
- Place the pork in a 4 inch hotel pan. Add the onions, carrots, and celery to the sauté pan used to sear the pork and caramelize the vegetables. Add the reserved marinade and stocks and bring to a boil and pour over the pork.
- Place a piece of parchment paper on top of the pork and cover with foil. Braise in the oven for 3 to 4 hours, until fork tender.
- Remove and let cool to room temperature. Remove the pork from the bracing liquid and strain the liquid into a large sauce pot. Skim the fat from the pot and reduce the volume by half and over medium high heat. Reserve the bracing liquid for later. Place the belly into the fridge and let cool until firm. Once firm, cut belly into 1 1/2 inch cubes.
- Deep fry porkbelcy until golden brown and crispy. Glaze the belly cubes with the remaining reserved braising liquid and serve.
Article Provided By: Allison Thomas
