Jerk Pork Belly Recipe

Prepare marinade

In a blender or food processor, combine scallions, scallion whites (if using), thyme leaves, garlic, scotch bonnet (start with half if unsure), allspice, ground ginger, cinnamon, brown sugar, soy sauce, rum (if using), lime juice and olive oil. Blitz until a coarse, spreadable paste forms. Taste and adjust salt/heat. This yields the jerk marinade.

Marinate pork

Pat pork belly pieces dry and season lightly with kosher salt and black pepper. Place pork in a nonreactive bowl or zip-top bag and coat thoroughly with 3/4 of the jerk marinade (reserve the remainder). Massage the paste into the meat, cover and refrigerate for at least 4 hours, preferably overnight for best flavor penetration.

Sear and slow-roast

Preheat oven to 300°F (150°C). Heat a large ovenproof skillet or Dutch oven over medium-high heat and add 2 tbsp vegetable oil. Sear the pork belly pieces, working in batches if necessary, until browned on all sides, about 2–3 minutes per side. Transfer all seared pieces to the skillet (or return to dutch oven), spoon remaining reserved marinade over the pork, cover tightly with lid or foil and roast in the oven for 1.5 to 2 hours until pork is tender and connective tissue breaks down. If you prefer crisp exterior, remove cover for the last 15–20 minutes and increase oven to 425°F (220°C) to crisp the outside.

Finish

Once tender, remove pork from oven and let rest 10 minutes. Spoon some of the pan juices into a small bowl and set aside for the tamarind jus integration and plating.

While pork roasts (or after removing pork), make the tamarind jus. In a small saucepan over medium heat, combine tamarind paste, dark brown sugar, chopped optional scotch bonnet (if using for heat), and chicken stock. Whisk until smooth and bring to a gentle simmer.

Simmer until slightly reduced, about 8–10 minutes, stirring occasionally so it doesn't stick. Taste and add soy sauce, lime juice, salt and pepper. If sauce is too tart, add a touch more brown sugar; if too sweet, add a splash more lime. Strain the jus through a fine-mesh sieve into a clean saucepan or bowl, pressing solids to extract flavor, then return liquid to low heat.

Mount the sauce with cold butter: whisk in the cold butter cubes off the heat, one piece at a time, to create a glossy, slightly thickened jus. Stir in a tablespoon of the reserved pork pan juices (if desired) to add meaty depth. Keep warm until plating.

Cook the plantain: heat 1 tbsp neutral oil in a small skillet over medium heat. Add the diced ripe plantain and sauté until soft and lightly golden, about 4–6 minutes. Remove from heat and let cool slightly.

Blend crema: In a blender or using an immersion blender, combine the cooked plantain, sour cream (or Greek yogurt), lime zest, lime juice, honey, salt and pepper. Blend until very smooth and creamy. Taste and adjust seasoning — add a touch more lime or honey if needed. If the crema is too thick, thin with 1–2 tsp water or milk until desired consistency. Chill briefly if you prefer a cooler crema for plating.

Reheat: If pork has rested, rewarm gently in the oven at 325°F (160°C) for 6–8 minutes or briefly in a hot skillet to render any surface fat and re-crisp.

Slice or keep pieces whole: For service, either leave pork pieces whole or slice into bite-sized portions. Spoon a smear of plantain crema onto each plate, place pork on top, and drizzle tamarind jus around and lightly over the pork. Scatter chopped cilantro/parsley and serve with lime wedges on the side.

Optional garnish: sprinkle a few thinly sliced scallions or microgreens for brightness and texture.