Pimento-Smoked Pork Belly with Charred Pineapple-Scotch Bonnet Relish and Plantain Silk
A symphony of Jamaican flavors, this dish elevates the beloved jerk tradition to a gourmet experience. Succulent pork belly, slow-smoked with fragrant pimento wood, develops an irresistible smoky char and tender, melt-in-your-mouth texture. It's perfectly complemented by a vibrant, sweet-and-spicy relish of charred pineapple and scotch bonnet, offering a tantalizing counterpoint to the richness of the pork. A silken plantain puree adds a creamy, naturally sweet foundation, balancing the dish with its comforting, earthy notes. Each bite is a journey through Jamaica's culinary soul, harmonizing robust spices, tropical sweetness, and a whisper of heat.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Pork Belly, skin on, scored800 g
- Fresh Thyme, leaves picked4 sprigs
- Green Onions, chopped3 stalks
- Scotch Bonnet Pepper, deseeded and minced1 small
- Fresh Ginger, grated2 inch piece
- Garlic, minced4 cloves
- Allspice Berries, crushed1 tablespoon
- Nutmeg, freshly grated0.5 teaspoon
- Cinnamon, ground0.5 teaspoon
- Brown Sugar1 tablespoon
- Salt1.5 teaspoons
- Black Pepper1 teaspoon
- Pimento Wood Chips (optional, for smoking)1 cup
- Olive Oil2 tablespoons
- Fresh Pineapple, cored and diced into 1cm cubes0.5 medium
- Red Onion, finely diced0.25 medium
- Scotch Bonnet Pepper, deseeded and finely minced0.5 small
- Fresh Cilantro, chopped2 tablespoons
- Lime Juice1 tablespoon
- Brown Sugar (for relish)1 teaspoon
- Salt (for relish)0.25 teaspoon
- Olive Oil (for relish)1 teaspoon
- Ripe Plantains, peeled and sliced3 medium
- Coconut Milk, full fat0.5 cup
- Butter1 tablespoon
- Salt (for plantain silk)0.25 teaspoon
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Pork Belly: In a bowl, combine picked thyme leaves, chopped green onions, minced 1 small scotch bonnet, grated fresh ginger, minced garlic, crushed allspice berries, freshly grated nutmeg, ground cinnamon, 1 tablespoon brown sugar, 1.5 teaspoons salt, 1 teaspoon black pepper, and 2 tablespoons olive oil to form a paste.
- 2Step 2
Score the skin of the pork belly deeply in a crosshatch pattern, being careful not to cut into the meat. Rub the jerk seasoning paste generously all over the pork belly, ensuring it gets into the scores. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 3Step 3
Smoke/Roast the Pork Belly: Preheat oven to 150°C (300°F). If using pimento wood chips, soak them in water for 30 minutes. Place the marinated pork belly, skin-side up, on a rack in a roasting pan. If smoking, add drained pimento chips to a smoker box or foil packet and place in the oven or smoker. Slow-roast for 2.5 to 3 hours, or until the internal temperature reaches 70°C (160°F) and the meat is very tender.
- 4Step 4
Crisp the Skin: Increase oven temperature to 220°C (425°F) or use the broiler. Cook for another 15-20 minutes, watching carefully, until the skin is beautifully crisp and crackling. Remove from oven and let rest for 10-15 minutes before slicing.
- 5Step 5
Make the Charred Pineapple-Scotch Bonnet Relish: Heat 1 teaspoon olive oil in a pan over medium-high heat. Add diced pineapple and cook for 5-7 minutes, stirring occasionally, until caramelized and slightly charred. Remove from heat and let cool slightly.
- 6Step 6
In a bowl, combine the charred pineapple, finely diced red onion, minced 1/2 small scotch bonnet, chopped cilantro, lime juice, 1 teaspoon brown sugar, and 1/4 teaspoon salt. Mix well and set aside.
- 7Step 7
Prepare the Plantain Silk: In a saucepan, add sliced plantains and cover with water. Bring to a boil and cook for 15-20 minutes, or until very tender. Drain the plantains.
- 8Step 8
Transfer cooked plantains to a food processor or use a potato masher. Add coconut milk, butter, and 1/4 teaspoon salt. Process or mash until completely smooth and creamy. Adjust seasoning if needed. Keep warm.
- 9Step 9
To Serve: Slice the rested pork belly into thick pieces. Spoon a generous amount of Plantain Silk onto each plate. Top with slices of the Pimento-Smoked Pork Belly and finish with a spoonful of the Charred Pineapple-Scotch Bonnet Relish.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.