CaribbeanMedium · Hot
Coconut Jerk Pork Belly
Tender pork belly slow-braised in a rich coconut-cream sauce infused with fiery jerk spices, smoky allspice warmth, and fresh thyme. The Island Smoker brings the heat and the soul to this indulgent island staple.
Prep
20 min
Cook
50 min
Rest
10 min
Total
1h 20m
Method
Prepare the Jerk Paste
1
Strip the thyme leaves from their sprigs and add to the mortar with the scotch bonnet peppers, garlic cloves, and fresh ginger. Grind into a rough, fragrant paste.
2
Add the ground nutmeg, ground cinnamon, ground cloves, paprika, cumin, black pepper, salt, and 2 tablespoons of lime juice to the mortar. Mix everything into a bold, cohesive jerk paste.
Marinate the Pork Belly
3
Score the pork belly skin in a crosshatch pattern, cutting about halfway into the fat. Rub the jerk paste all over the meat and into the scores. Let it sit for at least 15 minutes while you heat the pan.
Sear the Pork Belly
4
Heat a Dutch oven over high heat. Add the coconut oil and let it shimmer. Place the pork belly skin-side down and sear without moving for 4 minutes until the skin is deep golden and caramelized. Flip and cook 2 more minutes. The fat will render and the jerk paste will toast into the meat.
Braise Low and Slow
5
Slice the yellow onion and tuck it around the pork belly. Pour in the soy sauce, remaining lime juice, honey, and heavy cream. The liquid should come halfway up the pork belly.
Finish and Glaze
7
Remove the pork belly and rest on a board. Increase heat under the Dutch oven to medium and reduce the braising liquid for 5 minutes, stirring occasionally, until it coats the back of a spoon.
8
Slice the pork belly into thick rounds and arrange on a serving platter. Spoon the glossy jerk cream sauce over the top. Garnish with fresh thyme sprigs and a squeeze of lime.
E
Nutri-Score
Least favorable
A–E · lower is better · score 19
Calories
1130
per serving
High in saturated fat · 42gCalorie-dense · 1130 kcalLow sugar · 14g
Protein
17g
Carbs
22g
Fat
110g
Sat. fat
42g
Fiber
3g
Sugar
14g
Sodium
1355mg
Gluten FreeDairy Free OptionLow CarbHeart HealthyDiabetes FriendlyLow Sodium OptionHigh ProteinKeto FriendlyPaleo Friendly
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.2
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.7m³
Land
69Pt
Runoff
0.2g P
Pork Belly drives 83% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
3
Sour
2
Bitter
8
Spicy
Textures
CrispyTenderSilkyRich
Aromas
HerbalSmokySpicyCoconutCitrusWarm Spice
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Allergen Warning
Contains soy from soy sauce and milk from heavy cream. Verify all diners have no allergies before serving.
Cooking Temperature
Pork belly must reach minimum internal temperature of 145°F (63°C). Braising at low heat for 40 minutes ensures tenderness but always verify with a calibrated meat thermometer.
Handling
Scotch bonnet peppers contain capsaicin oils that can cause severe skin and eye irritation. Wear gloves when handling and avoid touching face. Wash hands thoroughly after preparation.
Cross Contamination
Raw pork belly should be handled on separate cutting boards and surfaces. Do not allow raw meat contact with ready-to-eat foods or the jerk paste after marinating raw pork.
Storage
Leftover pork belly must be refrigerated within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below for up to 3-4 days. Reheat to 165°F (74°C) before consumption.
High Risk Population
The high capsaicin content from scotch bonnet peppers may cause gastrointestinal distress in sensitive individuals, children, elderly, or those with digestive conditions. Consider reducing pepper quantity for milder crowd.
Equipment Safety
When searing pork belly in coconut oil, use a properly sized Dutch oven. Do not overfill with oil as it can overflow when adding cold meat. Use long tongs to position pork safely.
Pro Tips
Technique
When you score the pork belly, cut deep enough to hit the fat layer — that's where the jerk paste will nestle and work its magic during the braise. Shallow cuts mean shallow flavor, and we don't do shallow in my kitchen.
Substitution
No scotch bonnets? Habaneros will do in a pinch, though you'll lose a little of that Caribbean soul. Add an extra pinch of allspice berries to compensate for the missing depth — that warmth is non-negotiable.
From the chef
Scotch bonnet fire and creamy coconut don't just coexist in this pork belly — they transform each other, braising low and slow until the jerk paste works its way into every layer of fat and the Dutch oven fills the kitchen with allspice warmth. You sear the belly skin-side down first, getting that deep golden caramelization before the coconut cream goes in and emulsifies with the spices into a silky, golden-orange sauce. Jerk flavors don't belong only on the grill — they luxuriate just as well in a braise, and this dish proves it.
TagsSpicySlow CookedPorkJerkCoconutCaribbean
AllergensSoyMilk
Source: generated · June 10, 2026