Jamaican Jerk Belly
A flavorful and spicy Jamaican-inspired dish featuring belly meat, marinated in a blend of aromatic spices. This recipe is perfect for adventurous eaters looking to try something new.
Ingredients
- ●1 pound belly meat
- ●1/4 cup khus leaves
- ●2 tablespoons fermented soy sauce
- ●1 teaspoon adventurous hot sauce
- ●1 tablespoon brown sugar
- ●1 teaspoon black pepper
- ●1/2 teaspoon kosher salt
- ●1/2 teaspoon allspice
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse the belly meat and pat it dry with paper towels.
- 3
In a blender or food processor, combine khus leaves, fermented soy sauce, adventurous hot sauce, brown sugar, black pepper, kosher salt, and allspice. Blend until smooth.
- 4
Place the belly meat in a large ziplock bag or a shallow dish. Pour the marinade over the meat, turning to coat evenly. Seal the bag or cover the dish with plastic wrap.
- 5
Refrigerate for at least 2 hours or overnight, flipping the meat halfway through.
- 6
Remove the meat from the marinade, letting any excess liquid drip off.
- 7
Place the meat on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes per pound, or until the meat reaches an internal temperature of 160°F (71°C).
- 8
Let the meat rest for 10 minutes before slicing and serving.