Keto Jamaican Jerk Pork Belly


BBQ Pitmaster

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This easy Jamaican jerk pork recipe is about as close as you can get to authentic jerk. I have spent years looking for the right jerk seasoning and Walkerswood Jerk Seasoning wins hands down for flavor. Sous Vide cooking takes this method to a new level. I have included two finishing options, smoked and fried in a wok for extra keto friendly fat.
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Ingredients for 6

  • 2 pounds pork belly slab (skin off)

  • 1/8 cup Walkerswood Jerk Seasoning spicy or mild

  • 1 tsp fresh thyme

  • 2 green onion stalks chopped

  • 2 Tbsp olive oil

  • 2 cloves garlic minced

  • 1” knob ginger minced

  • Half lime squeezed

  • Habanero or scotch bonnet pepper diced to taste (optional)

  • Coarse salt for finishing stage

  • Handful smoking chips, soaked


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 170ºF / 76.7ºC

  • Step 2

    In a mixing bowl add: Walkerswood, thyme, onion, olive oil, garlic, ginger, lime and optional habanero.

  • Step 3

    Mix well into a paste

  • Step 4

    Place belly bacon in a large mixing bowl and massage the jerk paste over the entire bacon surface with a silicone spatula. I'm making 6 chunks of pork belly so I cut the whole belly like this.

  • Step 5

    Carefully slide the coated bacon into a Foodsaver bag and seal on moist setting.

  • Step 6

    Rest the bacon in the refrigerator to marinate for 24 hours

  • Step 7

    Preheat sous vide to 170 degrees Cook for 9 hours Plunge into ice bath or continue to the finishing stage.

    • Finishing One of Two Ways

    • Step 0

      Option1 Preheat smoker/grill for indirect cooking to 250 degrees and add smoke.

    • Step 1

      Add a handful of soaked wood chips.

    • Step 2

      Start with a few small peppers, poblano and onion

    • Step 3

      Place bacon belly fat side up on grill, No need to pat dry Lightly sprinkle coarse salt over surface. smoke for about 15-30 minutes or until a little bark has formed.

    • Step 4

      Keep an eye on the fat side for flare-ups.

    • Step 5

      This is what the smoke grilling method looks like when finished. Outstanding flavor!

    • Step 6

      Option 2 Pat pork belly dry, lightly salt and fry in oil. I like to use a refined coconut oil as it has a high smoke point with a clean non coconut taste. Cook for a couple of minutes per side until there is a nice crispy skin. I placed the pork belly in fat side down first to get the color.

    • Step 7

      The crispy fried golden brown fat is perfect and the inside is so juicy from the sous vide bath!

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170 F / 76.7 C Recipe Temp
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