Jerk Pork Belly Bites

by Malcom Reed

Pork Belly Burnt Ends may in fact be the best bite of barbecue you will ever experience. Tender bites of belly meat cubed and smoked until it’s melt in your mouth tender, and then glazed in a sweet and spicy sauce….it’s pretty much pork heaven!

For this recipe I’m putting a Caribbean spin on pork belly burnt ends by marinating them in a fresh, authentic jerk marinade and finishing them off with a caramelized spicy Jerk sauce…You know it has to be good!

Jerk Pork Belly Bites Ingredients

  • 1 whole skinless pork belly
  • 20oz Jerk Marinade *recipe below
  • 2 cups Brown Sugar
  • 16oz Jerk Sauce *recipe below
Jerk Marinade
  • 1 medium white onion diced
  • 4 green onions chopped
  • 6 cloves garlic minced
  • 2 Tablespoons ginger minced
  • 1-2 Habanero or Scotch Bonnet Peppers chopped
  • 2 Tablespoons pimento pepper
  • 2 Tablespoons Malcom’s Jammin’ Jerk seasoning
  • 8oz fresh lime juice
  • 8oz water
  • 1/4 cup soy sauce
  • 1/4 cup honey
Place all ingredients into a food processor and puree for 2-3 minutes.
    Jerk Sauce
    • 1 cup pineapple juice
    • 1 cup ketchup
    • 1/2 cup fresh lime juice
    • 1/4 cup dark brown sugar
    • 2 Tablespoon butter
    • 2 Tablespoon Malcom’s Jammin’ Jerk seasoning
    • 4 cloves garlic minced
    • 3 green onions thinly sliced
    • 1 habanero or scotch bonnet pepper finely chopped (more or less depending on desired heat level)
    In a small pot melt butter and sauté garlic, green onion, and pepper for 2 minutes. Add brown sugar, Jammin’ Jerk seasoning, ketchup, pineapple and lime juice. Stir to combine and bring to a slight simmer. Remove from heat and pour in a jar.

      Jerk Pork Belly Bites Directions

      1. Cut pork belly into large cubes. Place cubes into a large zip top bag or container and cover with Jerk Marinade (*recipe below). Toss cubes in marinade to cover and refrigerate for 6 hours up to overnight.
      2. Prepare Traeger pellet grill or other smoker for indirect cooking at 250 degrees using your favorite wood for smoke flavor.
      3. Remove the pork belly cubes from the marinade and place on greased wire cooling racks. Use multiple racks if necessary. Place the racks on the Traeger Grill and smoke for 3 hours.
      4. Transfer the pork belly cubes into a large aluminum food service pan, top with brown sugar and jerk sauce (*recipe below). Toss the cubes in the brown sugar/sauce mixture and cover the pan with aluminum foil.
      5. Place the pan back on the pit and continue to cook for 1 to 1 1/2 hrs. Remove the foil and cook for 1 additional hour uncovered to reduce and caramelize the sauce.
      6. Carefully remove the pan from the pit once the sauce has thickened and the pork belly bites have a deep mahogany color. Serve immediately.

       





      Malcom Reed
      Malcom Reed

      Author