Restaurants›Kinsmith›Jerk Spiced Crusted Pork Belly Recipe

Jerk Spiced Crusted Pork Belly Recipe

Inspired by Kinsmith
Time2h
Serves4

pan fried to a crispy crust and served with potlicker risotto, then topped with sweet potato pepper jelly

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Ingredients

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For the Jerk Spiced Crusted Pork Belly

For the Potlicker Risotto

For the Sweet Potato Pepper Jelly

Method

For the Jerk Spiced Crusted Pork Belly

1

Prepare the Pork Belly

Rub the pork belly with jerk spice mix and salt. Let it marinate for at least 1 hour in the refrigerator.

2

Cook the Pork Belly

Heat olive oil in a large skillet over medium-high heat. Add the pork belly, skin side down, and cook until the skin is crispy, about 5-7 minutes. Flip and cook for another 5 minutes. Remove from heat and let rest.

For the Potlicker Risotto

3

Sauté Aromatics

In a saucepan, melt butter over medium heat. Add onion and garlic, cooking until soft and translucent.

4

Cook the Risotto

Add Arborio rice to the saucepan and stir for a couple of minutes. Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed before adding more broth. Cook until rice is creamy and al dente.

5

Finish the Risotto

Stir in grated Parmesan cheese and season with black pepper to taste.

For the Sweet Potato Pepper Jelly

6

Cook the Jelly

In a pot, combine sweet potato, bell pepper, sugar, and apple cider vinegar. Bring to a boil, then reduce to a simmer until sweet potatoes are tender.

7

Add Pectin

Stir in pectin and return to a boil for 1 minute. Remove from heat and let cool before serving.