Frass Eats: Jerk Pork Belly Tacos With Cilantro-Mint Crema

Food and Travel

Oct 29

Written By Danique Lorian

A simple recipe paired with a vibrant cocktail for you to add to your Taco Tuesday rotation.

Food + Travel | Food Recipe

Words & Styling Danique Lorian

The term "jerk," on its own, refers to a method of seasoning and grilling, made popular in Jamaican culture. Many modern jerk seasoning recipes call for ingredients such as scallions, garlic, ginger, pimento, thyme and, of course, Scotch bonnet peppers. These peppers are a variety of chili pepper common in West Africa and the Caribbean, named for their supposed resemblance to a Scottish tam bonnet. In Jamaica, and other parts of the Caribbean, Scotch bonnets are a key component in many native dishes such as stew chicken, escovitch fish, beef patties and of course, jerk chicken - or in this case pork. Though making your own jerk seasoning is often preferred, we used Walkers Wood "Hot & Spicy" brand jerk seasoning, our favorite and highly recommended brand for a quick take on a pork belly taco recipe.

Notes From FP Test Kitchen

If pork belly is not accessible to you, this recipe also works just as well with pork shoulder as a substitute.

Ingredients

Jerk Pork Marinade

1/2 tablespoon salt
1/4 teaspoon cumin seeds
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoon jerk seasoning
1 teaspoon beef bouillon
2 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon browning
1 oz cognac or brandy

Cilantro-Mint Crema

1 5oz carton of plan greek yogurt
2 tablespoon mayonnaise
1/4 teaspoon salt
1 bunch mint
1 bunch cilantro
2 jalapeños, de-seeded
juice of 1 lime

Directions: Jerk Pork Tacos With Cilantro-Mint Crema

Step 1

Start by cutting pork belly into cubes, at least 1 inch.

Step 2

In a medium sized bowl, mix seasonings for marinade, add pork belly, and mix well until seasoning is well incorporated. Let this sit in the refrigerator for at least one hour – the longer the better.

Step 3

In the meantime, start on making the cilantro-mint crema by thoroughly washing one bunch of cilantro and one bunch of mint. Roughly chop your herbs and add to a blender or food processor along with two de-seeded jalapeños, the juice of one lime, one 5 oz carton of Greek yogurt, and 2 tablespoons of mayonnaise. Blend together until smooth, adding more lime juice if necessary. Salt to taste, transfer to small bowl, and set aside.

Step 4

Allow pork to come to room temperature. In a large pot or pan, on medium-high heat, add a drizzle of oil and sear pork on all sides until a crust forms and fat has rendered. We recommend doing this step in batches as not to over crowd your pan. This will also help to create the base of your braising liquid, along with the leftover seasonings from the marinade. Once pork is browned, remove and set aside. Use a clean paper towel to remove any leftover fat and discard.

Step 5

Now, on low-medium heat, deglaze the pan with 1 oz of cognac or brandy, stirring continuously. Allow 2-3 minutes for alcohol to cook off and add about 1 cup of water to the bowl used to marinate your pork. Pour that into the pan and simmer for another 1-2 minutes.

Step 6

Add pork back to the pan, adding more water if needed. The liquid should not cover the pork completely, but should reach about 3/4 of the way.

Step 7

At this point, you will need to adjust your seasonings. We added about a 1/2 teaspoon of beef bouillon and 1/2 teaspoon more jerk seasoning, but you can adjust this step according to your spice tolerance.

Step 8

Cover the pan and allow pork to braise for at least 30 minutes or until meat is tender and you can pierce the skin of the pork belly with a knife.

Step 9

Cook for an additional 5-10 minutes, uncovered, allowing liquid to reduce and thicken.

Step 10

Finally, transfer over to a plate and allow pork to cool enough to handle before cutting into bite sized pieces. To serve, assemble your tacos with pork belly, cilantro-mint crema and top with a bit of cilantro and onion and enjoy!