Jerk Pork Belly with Quail Egg and Stewed Fava Beans

Coastal Living
Jerk Pork Belly with Quail Egg and Stewed Fava BeansRecipe

Photo: Cedric Angeles

You've never tried jerk pork like this.

Makes 6 servings


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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


Hands-on: 55 Minutes
Total: 12 Hours, 30 Minutes

1. 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.

2. Place 1 pork belly portion on each of 6 plates; top each serving with 1 Quail Egg. Serve with Red Slaw and Fava Beans.

Created date

January 2016