This braised pork belly is rich, tender, and perfect for gentle slow cooking. The braise softens the meat and renders the fat, giving it the unctuous qualities we all love in pork belly. The jerk marinade gives the pork a pop of robust flavors up front. And the pineapple sauce adds some acid, sweetness, and heat to balance things out.
I made the dish pictured above with wild boar I harvested in South Carolina. While the meat from wild hogs is leaner, this dish works terrifically with farmed pigs like most of my wild boar recipes.
Don’t miss a few of my other favorite pork dishes, like pork schnitzel, smoked pork chops, and slow cooker pork shanks.
What Makes this Pork Belly Special
Pork belly has to do two things before it’s right: the meat has to soften, and the fat has to turn silky instead of rubbery. A slow braise gives both time to happen.
The jerk marinade also complements this cut. Pork belly can take strong seasoning without losing its flavor. So the soy sauce, scallion, garlic, habanero, citrus, thyme, allspice, and cinnamon all fit in.
The broiler adds the finishing touches. After braising, the pork is tender but flat-looking. A few minutes under high heat gives the outside some color and a little texture before slicing it.
Key Tips for Braised Pork Belly
Marinate it
Marinate the pork belly for 4 to 8 hours. That is enough time for the flavor to get into the meat without overpowering it.
Roll it tight for Presentation (optional)
Not only does it look attractive, but rolling the belly helps it cook evenly. It makes it easier to slice later for sandwiches. Tie it at 2-inch intervals with butchers twine to keep its shape.
Keep the liquid halfway up the pork
This should be a braise, not a boil. Add enough stock or water to come about halfway up the pork belly. If you overfill with the liquid, you will essentially be stewing the meat. This will make the dish take longer to cook.
Cover first, uncover later
The covered braise makes the pork tender. Uncovering it toward the end helps the outside dry a little before broiling.
Watch the broiler
Pork belly goes from browned to burnt fast. Stay close. A little char is good. Burnt fat and burnt sugar are not.
How to Make Braised Pork Belly
Make the jerk marinade
- Add the habanero, orange juice, lime juice, ginger, vinegar, soy sauce, scallions, garlic, honey, nutmeg, allspice, thyme, and cinnamon to a blender. Blend until smooth.
- Reserve 3 tablespoons of the unused marinade for the pineapple sauce.
Marinate the pork
- Score the fat side of the pork belly in a 1/2-inch pattern with a sharp knife.
- Add the pork and the remaining marinade to a large freezer bag or container. Refrigerate for 4 to 8 hours. Flip the meat halfway during the process for best results.
Roll (optional) and braise
- Heat the oven to 325°F.
- Remove the pork from the marinade. Roll it tightly with the fat side facing out, then tie it with butcher’s twine.
- Scatter the chopped onion in the bottom of an ovenproof pan and set the pork on top. Add enough water or stock to come halfway up the pork. Pour any extra marinade over the top, except for the reserved 3 tablespoons.
- Cover with a lid or foil and braise for 2 hours.
- Remove the cover and cook for 1 more hour, or until the pork is very tender.
Broil the pork
- Remove the pork from the pan and set it aside.
- Turn the oven to broil and broil the pork until the outside is browned to your liking.
Make the sauce
- Toss the pineapple with the olive oil and broil until lightly charred and softened.
- Add the broiled pineapple to a blender with the reserved marinade and about 1/4 cup of the cooked onions from the braise. Blend until smooth and season with salt and pepper.
Serving Suggestions
I like to keep things simple when eating pork belly. Here are a few of my goto’s.
- Steamed white rice or coconut rice
- Fried Plantains
- Black Beans
- Cabbage Slaw
- Braised Greens
FAQ
Yes. This is a good make-ahead dish. Braise it the day before, then reheat and broil before serving.
Yes. Cook the pork In The Slow Cooker Until Tender, then finish it under the broiler for color.
Yes, but the result changes. Pork shoulder is the best substitute. Cut into 2 inch boneless pork steaks before marinating.
If you make this braised pork belly recipe, drop a comment or leave a review. And if you have any cooking questions or want to share your latest dishes, give me a shout on Instagram @larry__white.
Braised Jerked Pork Belly
Equipment
Ingredients
- 2 pounds pork belly, skinless
- 1 large onion, rough chopped
- 1 tablespoon honey
- 1 habanero pepper
- 2 oranges, juiced
- 1 lime, juiced
- 1 teaspoon chopped ginger
- 1 tablespoon red wine vinegar
- 1 tablespoon naturally brewed soy sauce
- 6 scallions
- 6 garlic cloves, peeled
- 1/2 teaspoon nutmeg
- 1 teaspoon ground allspice
- 1/2 teaspoon thyme leaves
- 1 teaspoon ground cinnamon (I prefer Mexican cinnamon)
For the Sauce
- 1 1/2 cups fresh pineapple, large dice
- 1 tablespoon olive oil
- 3 tablespoons reserved unused marinade
- 1/4 reserved cooked onions, (from the braised pork)
Instructions
Score the Meat
- Score the fat in a 1/2-inch pattern with a sharp knife. If the belly is lean, you can skip scoring.
Make the Marinade
- Add all ingredients except the pork, pineapple, olive oil, and onion to a blender. Blend until smooth.
- Reserve 3 tablespoons of the marinade for the pineapple sauce and refrigerate.
Marinate the Pork
- Add the pork and remaining marinade to a freezer bag or container and marinate in the refrigerator for 4 to 8 hours.
Braise the Belly
- Heat oven to 325°F.
- Remove the pork from the marinade and roll it tightly with the fat side facing outward. Tie at 2-inch intervals with butcher’s twine. You can leave the belly flat if you do not want to roll it.
- Place the chopped onion in the bottom of an ovenproof pan. Set the pork on top.
- Add enough water or stock to come halfway up the pork belly. Pour any extra marinade over the pork, but not the reserved 3 tablespoons.
- Cover and braise for 2 hours.
- Remove the cover and braise for one more hour, or until fork-tender.
Broil
- Remove the pork from the pan. Turn the oven to broil and broil the pork until browned. A little char is ok.
- Remove from the oven and set aside.
- Carefully remove about 1/4 cup of the onions from the braise. You will use them for the sauce.
Make the Sauce
- Turn on your oven's broiler.
- Place the pineapple in a bowl and mix it with the olive oil. Place on a greased baking pan.
- Broil until lightly charred and tender. Let it cool slightly.
- Carefully add the broiled pineapple, reserved marinade, and reserved cooked onions to a blender. Blend until smooth. Season with salt and pepper to taste.
Serve
- Slice the pork and serve it with the pineapple sauce. It is especially good over coconut rice.
NOTES
- The marinade can be made the day before.
- The pineapple can be broiled the day before. Reheat in the microwave until warm, then blend the sauce.
- Leftover will last in the refrigerator for up to 3 days.
