Stuffed Jerk Pork Belly: Elevating a Jamaican Classic

Stuffed Jerk Pork Belly
1 full slab Pork Belly
Jerk marinade
Jerk seasoning
Kosher salt
Shredded cabbage
Shredded carrots
2 cups cooked Rice and peas
jamaicanbarbq....
Butterfly a full slab of Pork Belly and season the inside with wet jerk marinade. If you use my recipe from my website, it is a medium heat. Season the exterior meat side with dry jerk seasoning(recipe linked here). Be sure to use a knife to make lots of tiny holes in the skin(perforating). Coat the skin with salt and let sit in the refrigerator skin side up overnight. Next day, carefully remove all the salt from the skin. Use a damp cloth to wipe off excess. Stuff pork belly with rice, cabbage, and carrots. Roll tight and secure with butcher's twine. In the smoker or grill, prepare for indirect rotisserie cooking. Cook for 1 hr at 300°, 1 hr at 375° and then 30 mins at 400° until the skin is crispy and golden brown. This was done in My Weber Searwood XL Pellet grill(weberinc.sjv.i.... Rest for 20 minutes before carving and enjoy.
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[@ToluliciousKitchen]

Wow! Well-prepared and detailed Recipe. Looks absolutely yummy! Good job bro

[@CookinWidKunchi]

Thanks friend

[@EenkieTheSumerian]

Your dedication and hard work is really bringing those amazing results my man. Much respect and thank you.

[@CookinWidKunchi]

My pleasure!

[@slboson]

new subscriber

[@CookinWidKunchi]

Welcome