Henry’s BBQ Jerk Pork Belly
Ingredients:
- 2 kg of locally farmed pork belly
- Salt and black pepper, to taste
- HWS BBQ Jerk Sauce
Instructions:
- Preparing the Pork Belly:
- Rinse the pork belly under cold water and pat it dry with paper towels.
- Score the fat side of the pork belly with a sharp knife in a crisscross pattern, being careful not to cut into the meat.
- Season the pork belly generously with salt and black pepper on both sides.
- Marinating the Pork Belly:
- Place the pork belly in a large resealable plastic bag or a shallow dish.
- Pour enough of your Henry’s BBQ jerk sauce over the pork belly to thoroughly coat it. Ensure the pork belly is evenly covered in the sauce.
- Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.
Instructions:
- Preparing the BBQ:
- Preheat your grill to medium-high heat, about 375°F to 400°F (190°C to 200°C). If using charcoal, set up for indirect grilling.
- Grilling the Pork Belly:
- Remove the pork belly from the marinade and discard any excess marinade.
- Place the pork belly on the preheated grill, fat side down, over indirect heat.
- Grill the pork belly for about 30-40 minutes, flipping occasionally, until the internal temperature reaches 160°F (71°C) and the meat is tender and caramelized on the outside.
- Glazing with Jerk Sauce:
- During the last 10-15 minutes of grilling, brush the pork belly with your pre-made BBQ jerk sauce, turning occasionally to ensure even coating and caramelization.
- Resting and Serving:
- Once the pork belly is cooked through and nicely glazed, remove it from the grill and let it rest for about 10 minutes before slicing.
- Slice the pork belly into thick pieces and serve hot, drizzling any remaining jerk sauce from the glazing process over the top as a finishing touch.
- Enjoy your delicious BBQ pork belly with your pre-made BBQ jerk sauce!
