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Categories:
kosher salt brown sugar extra-virgin olive oil soy sauce dark rum molasses allspice ground cinnamon garlic peppers green onions pork belly canola oil freshly ground black pepper cooking spray
Viewed: 38 - Published at: 7 years agoIngredients
- 2 tablespoons plus 1 teaspoon kosher salt
- 1/2 cup brown sugar
- 1/2 cup extra-virgin olive oil
- 1/4 cup soy sauce
- 1/4 cup dark rum
- 3 tablespoons molasses
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 5 garlic cloves
- 2 habanero peppers
- 1 bunch green onions
- 6 (4-ounce) portions of pork belly
- 2 tablespoons canola oil
- 3/4 teaspoon freshly ground black pepper
- Cooking spray
Method
- Preheat oven to 250°. Combine 2 tablespoons salt, brown sugar, and next 9 ingredients in a blender; process until smooth. Rub pork with canola oil; sprinkle with black pepper and remaining 1 teaspoon salt. Place pork on a rack coated with cooking spray set inside a jelly-roll pan. Brush pork evenly with jerk sauce mixture. Cook 4 to 4 1/2 hours or until pork is fork-tender, basting with additional sauce every 30 minutes. Transfer pork to a plate, and cover loosely with aluminum foil. Let stand 15 minutes.
- Place 1 pork belly portion on each of 6 plates; top each serving with 1 Quail Egg. Serve with Red Slaw and Fava Beans.
