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braised pork belly recipe

Braised Jerked Pork Belly

Author: Larry White
Braised pork belly with a homemade jerk marinade, slowly braised and served with a charred pineapple sauce.
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Course Main Course
Prep Time20 minutes
Cook Time3 hours 30 minutes
Marinating Time4 hours
Servings: 3 People

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

Make Ahead: 
  • 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.
Storage:
  • Leftover will last in the refrigerator for up to 3 days.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!