Ingredients
- •2 lbs pork belly, skin removed
- •For jerk cure:
- •4 scallions, roughly chopped
- •3 cloves garlic
- •1 scotch bonnet pepper, seeded
- •2 tbsp soy sauce
- •1 tbsp allspice (ground)
- •1 tbsp fresh thyme leaves
- •1 tsp black pepper
- •½ tsp cinnamon
- •½ tsp nutmeg
- •2 tbsp dark rum
- •1 tbsp brown sugar
- •For rum-lime glaze:
- •3 tbsp dark rum
- •3 tbsp honey
- •2 tbsp fresh lime juice
- •1 tbsp soy sauce
- •1 tsp allspice
- •Lime wedges and sliced scallions for serving
Instructions
Blend all jerk cure ingredients in a food processor until a coarse paste forms.
Rub the jerk paste over the entire pork belly, pressing it into all sides.
Place in a vacuum-seal bag and seal.
Preheat sous vide bath to 172°F (78°C).
Submerge and cook for 14 h until the belly is fall-apart tender.
Make the rum-lime glaze by combining rum, honey, lime juice, soy sauce, and allspice in a small saucepan. Simmer 3–4 min until slightly thickened.
When the cook is done, remove belly from bag and shred into large chunks with two forks.
Spread shredded pork on a foil-lined sheet pan.
Brush generously with rum-lime glaze.
Broil 4–5 inches from heat for 3–4 min until the edges are charred and the glaze is caramelized.
Brush with more glaze and broil for another 2 min.
Squeeze lime wedges over the top and scatter with sliced scallions.
Serve over coconut rice, in tacos, or piled on toasted brioche buns.
Notes
- •The scotch bonnet provides authentic heat; use half if you prefer less fire
- •Dark rum in both the cure and the glaze builds layered sweetness
- •Shredding into chunks (not fine shreds) gives you more surface area for caramelized edges
- •The jerk spice blooms during the 14-hour cook, making the meat deeply aromatic