Saturday, 30 July 2016

Jim's Jerk Pork Belly

My American friend, Jim, just loves anything that's spicy. Mention Habanero to him, and he's in heaven. If ever there was a King of the Pepperheads, it would be him. He loves "Jerk" anything, and this is his recipe for Jerk Pork Belly using two Jamaican favorites,
Walkerswood Jerk Seasoning and Pickapeppa Sauce. It's a simple recipe, but packed with a lot of flavor.
2 pounds skinless pork belly strips
1/2 of a 10oz jar of Walkerswood Jerk Seasoning
2 tablespoons Pickapeppa Sauce
1. Make some cuts in the pork belly strips as shown in the photo
2. Mix both seasonings together and rub all over the strips. Marinate overnight or 2 days in the fridge in a plastic bag
3. Place the marinated pork belly strips on a rack in a baking pan that has been lined with foil (makes the cleanup easier).
4. Bake at 450 degrees Fahrenheit for 45 minutes, then drop the temperature to 250 degrees Fahrenheit and bake for another 2 hours so that the fat is rendered down and drips into the baking pan. Remove the strips and slice when cool.

No comments:

Post a Comment