Frass Eats: Jerk Pork Belly Tacos With Cilantro-Mint Crema
A simple recipe paired with a vibrant cocktail for you to add to your Taco Tuesday rotation.
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.
Our jerk pork belly taco recipe takes everything you love about tacos, combining them with bold and spicy Caribbean flavors, paired with a cool cilantro-mint crema and a vibrant homemade sorrel margarita.
Notes From FP Test Kitchen
Our small-batch sorrel recipe makes enough to fill any 750mL bottle.
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!
Suggested pairing
This simple 8-ingredient sorrel margarita, pairs perfectly with our jerk pork tacos by combining a tart, sweet and spice-infused drink with the heat of the jerk seasoning and creamy, tanginess of the crema. We recommend using a quality brand tequila like Jose Cuervo or Reposado – but any brand within your budget will do.
Sorrel, as it is commonly known throughout the Caribbean, is made by steeping dry roselle (Hibiscus sabdariffa) flowers and flavored with varying spices such as ginger, cloves, cinnamon, and sometimes citrus. Originating in West Africa, these flowers made their way to the West Indies around the 17th century via the Atlantic slave trade and have remained a staple within Caribbean food culture. Sorrel pays homage to our ancestral traditions and symbolizes black joy, resilience, and culture.
Homemade Sorrel Margarita
1 cup dried hibiscus
5 cups water
1 cinnamon stick
2 whole star anise
1 three inch piece of fresh ginger, peeled and cut in half
1/2 cup packed brown sugar or agave
2 oz tequila
juice of one lime
Directions: Homemade Sorrel Margarita
Step 1
Measure one cup of dried sorrel and rinse under cold water and set aside. In the meantime bring 5 cups of water to a low boil.
Step 2
Once boiling add dried sorrel, ginger, cloves, star anise, and cinnamon stick to the pot and allow to simmer for about ten minutes then remove from heat. Allow the sorrel to steep in the hot liquid for about 40 minutes - or longer if you have the time.
Step 3
Strain the mixture into a pitcher. This is a small batch recipe that can fill a bottle up to 750mL. Allow sorrel to cool fully before serving.
Step 4
When ready to serve, sweeten with 1/2 cup of sugar, or agave if you prefer, and pour over ice.
Step 4
To make this a cocktail simply add 2 oz of tequila, along with 1 oz of lime juice and 1/2 cup of sorrel to a shaker filled with ice. Shake well and serve over ice in a glass rimmed with salt or sugar.
What do you think of this recipe? Share your experience and tips to help others in the comments below.
Danique Lorian covers Music, Food and Travel in New York and Washington D.C. More about Danique Lorian
Oct 29, 2024More in Journal
