Shontae Moeller's Jerked Pork Belly


Courtesy of Shontae Moeller, owner/chef of Salon du Peasant

Super easy

Shontae Moeller's Jerked Pork Belly


For 8 Person(s)


  • 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

  1. 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.
  2. Transfer the mixture to a blender. Add the white pepper, thyme, salt, ginger, scallions, lime juice and vinegar, and blend until smooth.
  3. 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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