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Jerk Pork Belly with Quail Egg and Stewed Fava Beans

Photo: Cedric Angeles

Hands-on time 55 mins
Total time 12 hrs, 30 mins

Makes 6 servings

You've never tried jerk pork like this.


  • 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
  • Quail Eggs
  • Red Slaw
  • Fava Beans

How to Make It

  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.