Shontae Moeller's Jerked Pork Belly
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Courtesy of Shontae Moeller, owner/chef of Salon du Peasant
Super easy
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PrintIngredients
For 8 Person(s)
Cream
- 1 pork belly from Richardson Farms
- For the rub:
- 2 tablespoons coconut oil
- 6 cloves garlic, minced
- 2 jalapeños, seeds and ribs
- 1 removed, finely chopped
- 1 tablespoons allspice
- 1 tablespoons cinnamon
- 1 tablespoons cayenne pepper
- 2 tablespoons brown sugar
- 1 teaspoons white pepper
- 1 teaspoons dried thyme
- 1 tablespoons salt
- 1 teaspoons ground ginger
- 4 scallions, trimmed and chopped
- 1/3 cups fresh lime juice
- 1/2 cups red wine vinegar
Shontae Moeller's Jerked Pork Belly Directions
- Heat the oil in a sauté pan over medium heat. Add the garlic and jalapeños and sauté until the garlic just starts to color—about 1½ minutes. Add the allspice, cinnamon, cayenne and brown sugar and cook, stirring constantly, until the sugar melts and the mixture starts to clump. Remove from the heat.
- Transfer the mixture to a blender. Add the white pepper, thyme, salt, ginger, scallions, lime juice and vinegar, and blend until smooth.
- Coat the pork belly with jerk mixture, place in a covered pan and cook in a preheated oven at 450° for about 45 minutes. Allow the pork belly to cool, then cut into portions and panfry until crispy on both sides. Serve with collards and enjoy.
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