Jamaican Cook up Corned Pork | CookingwithNichole

Introduce the recipe and show the cured skin-on pork belly.

Boil the pork belly in a pot of water for about 10 minutes to remove some salt.

Drain the water and repeat the boiling process with fresh water for another 10 minutes.

Cut the boiled pork belly into bite-sized pieces.

Chop two green onions roughly.

Cut a whole onion in half and then chop it.

Cut a tomato in half and chunk it.

Prepare thyme and a piece of pepper from the freezer.

Pour off the water from the pork belly and add hot water to steam it a little before turning off the heat.

Add coconut oil to a pan and heat it up with the pork belly, stirring to get a crispy texture.

Cook the pork belly until it reaches the desired brown color, stirring occasionally to prevent burning.

Add seasoning salt and black pepper to the pork belly and stir.

Cover the pan to let it simmer for a bit before serving.

Equipment Needed

Spice Level:

Dietary

Allergens