Jamaican Jerk Pork Belly Bao Buns
Tender, melt-in-your-mouth slow-braised pork belly glazed with fiery, aromatic Jamaican jerk spices, served inside soft, cloud-like steamed bao buns with a crisp, tangy mango-cabbage slaw.
Ingredients
- •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
- •0.25 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
- •0.25 cup fresh cilantro leaves, picked
- •1 teaspoon toasted sesame seeds
Instructions
- 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.
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.
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.
Cover tightly with aluminum foil and roast for 75 minutes, or until the pork belly is fork-tender.
- 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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux