Category:
Main Courses

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

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

Super easy

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.