Jamaican Jerk Pork Belly Bao Buns

• •2 lb skinless pork belly, cut into 1/2-inch thick slices
• •2 Scotch bonnet peppers, seeded and roughly chopped
• •5 scallions, roughly chopped
• •6 garlic cloves, peeled
• •1 tablespoon fresh ginger, peeled and chopped
• •2 tablespoon fresh thyme leaves
• •1 tablespoon ground allspice (pimento)
• •2 tablespoon dark brown sugar
• •3 tablespoon soy sauce
• •3 tablespoon lime juice, freshly squeezed
• •2 tablespoon apple cider vinegar
• •0.5 teaspoon ground cinnamon
• •0.3 teaspoon ground nutmeg
• •2 tablespoon neutral cooking oil
• •1 teaspoon kosher salt
• •0.5 teaspoon freshly ground black pepper
• •8 frozen or fresh bao buns (lotus leaf style)
• •1.5 cup red cabbage, thinly shredded
• •1 firm ripe mango, peeled and julienned
• •1 tablespoon rice vinegar
• •0.3 cup fresh cilantro leaves, picked
• •1 teaspoon toasted sesame seeds

Instructions

1. 1

   Combine Scotch bonnet peppers, scallions, garlic, ginger, fresh thyme, ground allspice, brown sugar, soy sauce, 2 tablespoons lime juice, apple cider vinegar, cinnamon, nutmeg, oil, kosher salt, and black pepper in a blender or food processor. Blend until a smooth, thick jerk marinade paste forms.

2. 2

   Place the sliced pork belly in a large dish or zip-top bag and coat thoroughly with the jerk marinade. Refrigerate for at least 4 hours, or ideally overnight for maximum flavor penetration.

3. 3

   Preheat your oven to 325°F (165°C). Arrange the marinated pork belly slices in a single layer in a roasting pan or Dutch oven, spooning remaining marinade over the top. Pour 1/4 cup of water around the bottom of the pan to prevent burning.

4. 4

   Cover tightly with aluminum foil and roast for 75 minutes, or until the pork belly is fork-tender.

5. 5

   Remove the foil, increase oven temperature to broil (or 425°F / 220°C), and cook for an additional 8 to 10 minutes until the edges are caramelized, charred, and sticky. Keep an eye on it to avoid burning the sugars.

6. 6

   While the pork rests, prepare the slaw by tossing the shredded red cabbage, julienned mango, remaining 1 tablespoon of lime juice, rice vinegar, and a pinch of salt together in a medium bowl. Let sit for 10 minutes.

7. 7

   Steam the bao buns in a bamboo or metal steamer lined with parchment paper over boiling water for 4 to 6 minutes, until puffed, warm, and tender.

8. 8

   Carefully open each steamed bao bun. Layer with a spoonful of the mango-cabbage slaw, add a slice or two of the caramelized jerk pork belly, and spoon any pan juices over the meat. Garnish with fresh cilantro sprigs and toasted sesame seeds, then serve immediately.

Chef's Tips

• 💡Wear gloves when chopping and handling Scotch bonnet peppers to prevent skin irritation.
• 💡If you prefer a milder heat profile, use habanero peppers with all white ribs and seeds removed, or reduce the number of Scotch bonnets to one.
• 💡For extra crispiness, give the roasted pork belly slices a quick 1-minute sear in a hot cast-iron skillet before assembling the bao buns.