A must-try for all pork belly lovers! My Braised Jamaican Jerk Pork Belly has all we know and love in a good pork belly dish – tender, succulent, melting pork belly pieces in a rich, flavourful, spiced sauce.
The sweet pimento flavour of our Jamaican Jerk Seasoning works beautifully with the pork meat and tangy flavours of the sauce that comprises savoury soy sauce, sweet orange juice, tangy apple cider vinegar, and caramel-scented brown sugar.
Serve these golden nuggets of pork in tortillas for a Jamaican-inspired taco, alongside some fresh slaw, or simply with some steamed rice.
Spices used in this recipe
Jamaican Jerk Spice Mix – Med
Jamaican Jerk Spice Mix blends sweet, savoury and hot spices in a way that is surprising and delicious. This blend packs a greater heat yet is sweeter than New Orleans Cajun Spice. Sweet, savoury and a little bit hot, this traditional Caribbean blend can be used as a dry rub, flavour base for a marinade or as a subtle flavour kick with a light sprinkling. Paired traditionally with chicken, it can also be used with seafood, pork, or veg.$3.45
Place a heavy-based pot on medium heat with a drizzle of oil. When hot, brown your pork belly pieces in batches until the fat begins to render and the outside starts to caramelize. Remove and set aside on a plate.
Remove some of the pork fat from the pot but leaving a little for the onions and all the sticky browned bits on the bottom. Return the pot to the heat and add in your diced onion, sauteeing for 3-4 mins, until nice and soft. Add in your garlic and jerk seasoning and saute for a further minute until fragrant.
Return your pork to the pot and toss in the onion/spice mix. Add in your brown sugar, soy sauce, stock, vinegar, and orange juice and stir to combine. Bring to a good simmer, then reduce the heat to very low, place the lid on, and cook for 1 1/2-2 hours, until the pork is nice and soft and tender and the sauce has cooked way down.
* Check on the pork occasionally while cooking – if too much liquid has evaporated, add a little more stock or water and scrape the bottom to avoid sticking and burning.
serve with steamed rice and garnish with spring onions or coriander