This is a Malcolm Reed recipe and I've been wanting to do this for a long time. :-D
https://howtobbqright.com/2020/03/05/jerk-pork-belly-bites/
It's a fresh marinade with white and green onions, garlic, ginger, habanero peppers, pimento, honey, jerk seasoning (I'm using Oakridge Jah Love), soy sauce, and fresh lime juice.
Chopped and spun in the processor (it smelled and tasted great):
I cubed a 12 pound belly and it's swimming in the marinade overnight tonight.
It goes on the smoker tomorrow on racks at 250 for 3 hours. While it's on the smoke, I'll make the sauce from the recipe. Once the color is set, it gets sauced in a large pan with brown sugar, covered, and smoked another 1 1/2 hours. I'll pull the foil, stir, and let the sauce reduce and caramelize.
Going to be a fun day in the smoke tomorrow! :-D
https://howtobbqright.com/2020/03/05/jerk-pork-belly-bites/
It's a fresh marinade with white and green onions, garlic, ginger, habanero peppers, pimento, honey, jerk seasoning (I'm using Oakridge Jah Love), soy sauce, and fresh lime juice.
Chopped and spun in the processor (it smelled and tasted great):
I cubed a 12 pound belly and it's swimming in the marinade overnight tonight.
It goes on the smoker tomorrow on racks at 250 for 3 hours. While it's on the smoke, I'll make the sauce from the recipe. Once the color is set, it gets sauced in a large pan with brown sugar, covered, and smoked another 1 1/2 hours. I'll pull the foil, stir, and let the sauce reduce and caramelize.
Going to be a fun day in the smoke tomorrow! :-D
opcorn:
