Keto Jamaican Jerk Pork Belly

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

Directions

• 

  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

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  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.

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  Step 2

  Start with a few small peppers, poblano and onion

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  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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