Keto Jamaican Jerk Pork Belly

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.

Author

Steve Adams

BBQ Pitmaster

Prep Time: 00:10

Recipe Time: 09:00

Temperature : 170F / 76.7C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 170ºF / 76.7ºC
2. In a mixing bowl add: Walkerswood, thyme, onion, olive oil, garlic, ginger, lime and optional habanero.
3. Mix well into a paste
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.
5. Carefully slide the coated bacon into a Foodsaver bag and seal on moist setting.
6. Rest the bacon in the refrigerator to marinate for 24 hours
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

1. Option1 Preheat smoker/grill for indirect cooking to 250 degrees and add smoke.
2. Add a handful of soaked wood chips.
3. Start with a few small peppers, poblano and onion
4. 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.
5. Keep an eye on the fat side for flare-ups.
6. This is what the smoke grilling method looks like when finished. Outstanding flavor!
7. 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.
8. The crispy fried golden brown fat is perfect and the inside is so juicy from the sous vide bath!