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Donal Skehan
Sticky Pork Belly Jerk with Mango Salsa | DonalSkehan.com
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Sticky Pork Belly Jerk with Mango Salsa

November 25

The core ingredient to this jerk recipe is the pork belly slices.  This dish is all about big flavours with a beautiful balance of heat, sweetness, and freshness. The sticky pork belly is perfectly crispy on the outside, juicy on the inside, and coated in a sweet and spicy jerk marinade that hits all the right notes. The mango salsa is the ideal sidekick—cool, tangy, and bright, with a pop of fresh herbs and a little chili kick to keep things interesting.  This dish comes together in just 20 minutes if you’ve got the air fryer in action. Crispy pork, spicy-sweet jerk sauce, creamy rice, and a hit of tangy salsa. Simple, satisfying, and full of fire. What’s not to love?

  • serves Serves 4
  • time 20 mins

Method

  1. 1. Start by grating the ginger and garlic into a bowl. Grate in the zest of an orange and finally the scotch bonnet. Add the dried thyme, allspice, brown sugar and the juice of the orange. Season with salt and pepper and mix everything together to combine.
  2. 2. Cover the pork belly strips with about ¾ of the jerk marinade and mix to coat.
  3. 3. Heat airfryer to 200°C and place the pork into the airfryer for 20 - 25 minutes
  4. 4. Now to make the salsa start by finely chopping ½ of the red onion and adding to a bowl. Chop the remaining ingredients finely, season with salt and pepper and set aside.
  5. 5. Place some oil into a frying pan. Chop the remaining ½ red onion and slice your spring onions. Add to the pan, season and stir to coat. Drain your kidney beans.
  6. 6. Add the remaining jerk marinade left over from earlier to the pan, along with the packets of rice. Stir to coat everything in the jerk sauce and cook for a few minutes to heat the rice. Stir through the drained kidney beans to finish then allow everything to cook for a further 3-4 minutes until everything is piping hot.
  7. 7. In bowls serve the piping rice, topped with sliced pork belly, mango salsa topped with some extra coriander to garnish.

Ingredients

For the pork belly:

14 oz pork belly strips

For the jerk marinade:

Thumb-sized piece of ginger

3 garlic cloves

Zest and juice of 1 small orange

1–3 scotch bonnet chilies, depending on your heat preference

½ tsp dried thyme

1 tbsp ground allspice

3 tbsp brown sugar

For the mango salsa:

1 red onion

1 mango

1 red chili

Zest and juice of 1 lime

Handful of cilantro, plus extra for garnish

For the rice:

3 spring onions

1 can kidney beans (usually 15 oz)

2 packets of microwave rice (usually around 8.8 oz each)

400g pork belly strips

For the jerk marinade:

thumb-sized piece ginger

3 garlic cloves

Zest and juice of 1 small orange

1 – 3 scotch bonnet chillies, depending on if you want more or less heat

½ tsp dried thyme

1 tbsp ground allspice

3 tbsp brown sugar

For the mango salsa:

1 red onion

1 mango

1 red chilli

Zest and juice of 1 lime

Handful of coriander, plus extra to garnish 

For the rice:

3 spring onions

1 tin kidney beans

2 packets of microwave rice

You'll Need

Airfryer