Jerk Pork Belly Bites

Jerk Pork Belly – Pork Belly Burnt Ends with Jerk Sauce

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Jerk Pork Belly Bites

Pork Belly Burnt Ends may in fact be the best bite of barbecue you will ever experience. Tender bites of belly meat cubed and smoked until it’s melt in your mouth tender, and then glazed in a sweet and spicy sauce….it’s pretty much pork heaven!

For this recipe I’m putting a Caribbean spin on pork belly burnt ends by marinating them in a fresh, authentic jerk marinade and finishing them off with a caramelized spicy Jerk sauce…You know it has to be good!

I’m starting with a Cheshire Pork whole, skinless pork belly. The first step is to cut the pork belly into large cubes. I want the finished bites to be about 1x1 inches so initially the cubes are a little larger, but they will render down during the cooking process so don’t worry if they seem a little large at first.

Next they go into a fresh Jerk marinade. You’ll need a food processor or blender for this step. Of couse, you have to have a Jerk seasoning so I'm using my Malcom's Jammin' Jerk Seasoning http://bit.ly/MalcomJerk

Jerk Pork Belly Bites Marinade Recipe
- 1 medium white onion diced
- 4 green onions chopped
- 6 cloves garlic minced
- 2 Tablespoons ginger minced
- 1-2 Habanero or Scotch Bonnet Peppers chopped
- 2 Tablespoons pimento pepper
- 2 Tablespoons Jammin’ Jerk seasoning http://bit.ly/MalcomJerk
- 8oz fresh lime juice
- 8oz water
- 1/4 cup soy sauce
- 1/4 cup honey
Place all ingredients into a food processor and puree for 2-3 minutes. Use as a marinade for chicken, pork, or seafood.

Place the cubes of pork belly into a large zip top bag or container and pour the marinade over the meat. Work the cubes around so that everything is covered. Place the bag into the refrigerate for at least 6 hours - but overnight is best.

After the flavors have time to work on the pork belly it’s time for some smoke. I fired up my Traeger pellet grill set for 250 degrees. Use your favorite wood pellet.

Place the pork belly cubes on Chicken Racks http://bit.ly/KHChickenRack sprayed with a little cooking spray to keep it from sticking. Using these racks makes transporting them from the cooker to the cutting board easy. You could place them straight on the pit but it’ll take way more time to load/unload this way.

Smoke the bites for 3 hours or until the get some color on the outside and the fat starts to render. At this point transfer them to a full size aluminum pan and add a couple cups of dark brown sugar and the jerk sauce.

Jerk Pork Belly Bites Sauce
- 1 cup pineapple juice
- 1 cup ketchup
- 1/2 cup fresh lime juice
- 1/4 cup dark brown sugar
- 2 Tablespoon butter
- 2 Tablespoon Malcom’s Jammin’ Jerk seasoning http://bit.ly/MalcomJerk
- 4 cloves garlic minced
- 3 green onions thinly sliced
- 1 habanero or scotch bonnet pepper finely chopped (more or less depending on desired heat level)
In a small pot melt butter and sauté garlic, green onion, and pepper for 2 minutes. Add brown sugar, Jammin’ Jerk seasoning, ketchup, pineapple and lime juice. Stir to combine and bring to a slight simmer.

Toss the cubes around to mix the brown sugar and sauce. Cover the pan with aluminum foil, and place it on the pit for about an hour. Remove the foil and continue to cook so the sauce caramelizes and reduces. This will make the Jerk Belly Bites sticky and delicious. They’ll need about an hour to finish at this point.

Carefully take the Jerk Pork Belly Bites out of the pan. Just pile them up on a cutting board or serving platter and let folks dive right in!!!!

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