Chef Jason Knibb

Chef Jason Knibb


910 Prospect Street
La Jolla, CA 92037-4144
(858) 964-5400




Chef Jason Knibb
Nine-Ten | San Diego, CA

Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly
Adapted by
February 2010

Yield: 4 Servings


Jamaican Jerk Pork Belly with Scotch Bonnet Pepper JellyPepper Jelly:
3 fresh Scotch bonnet or habanero peppers
1 pint water
15 grams (or 4 sheets) silver gelatin
2 ounces sugar
2.6 grams gellan
0.7 grams gellan LT-100
1.5 grams fine sea salt

Jerk Marinade: (Makes 1½ quarts)
3 medium yellow onions, chopped
1½ cups finely chopped scallions
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 tablespoon brown sugar
1 tablespoon ground allspice
1½ teaspoons ground nutmeg
1½ teaspoons ground cinnamon
1 tablespoon ground black pepper
3 scotch bonnet peppers or habaneras
½ cup plus 1 tablespoon soy sauce
3 tablespoons canola oil
3 tablespoons cider vinegar

Jerked Pork Belly:
1 side pork belly
2 medium yellow onions, diced
3 carrots, peeled and diced
4 stalks celery, diced
1 gallon chicken stock
2 quarts veal stock

Sweet Potato Puree:
4 cups peeled and diced garnet sweet potatoes (AKA yams)
1 ounce olive oil
1½ quarts water
1 tablespoon glucose powder

Black-Eyed Peas:
1 cup cooked black-eyed peas
1 cup diced and fried plantains6 Thumbelina carrots, braised and halved
1 tablespoon thyme leaves
Salt and freshly ground black pepper

To Assemble and Serve:
2 ounces micro Swiss chard



For the Pepper Jelly:
Put the peppers in a blender with the water and purée on high speed. Use a coffee filter-lined chinois to strain the liquid into a small sauce pot. Bloom the gelatin sheets in ice water and reserve. Add the sugar, gellan, gellan LT-100, and salt to the pepper mixture; blend and hydrate the mixture with a hand-held immersion blender for 30 seconds. Bring the mixture to a boil, stirring often with a whisk; let it boil for 30 seconds and then remove from the heat. Whisk in the gelatin sheets. Work quickly to pour the jelly mixture into two shallow ninth pans and let cool in the refrigerator for two hours. Remove the jellies from the pans. Cut the jellies into a 1½-inch by 4-inch long rectangle. Use a Japanese slicer to slice the jellies as thinly as possible to create small jelly sheets. To store, layer the jellies on acetate sheets and reserve.

For the Jerk Marinade: 
Place all of the ingredients into a food processor and purée. The mixture should be slightly chunky and smooth.

Jerk Pork Belly:
Preheat oven to 325˚F. Pour the jerk marinade over the pork belly and marinate overnight. Remove the pork from the marinade, scrape off the excess, and reserve. Cut the pork belly in half and season it with salt and pepper. In a large sauté pan, sear the pork on both sides until golden brown.

Place the pork in a 4-inch hotel pan. Add the onions, carrots, and celery to the sauté pan used to sear the pork and caramelize the vegetables. Add the reserved marinade and stocks and bring to a boil and pour over the pork. Place a piece of parchment on top of the pork and cover with foil. Braise in the oven for 3 to 4 hours, until fork tender.

Remove and let cool to room temperature. Remove the pork from the braising liquid and strain the liquid into a large sauce pot. Skim the fat from the pot and reduce the volume by half over medium high heat. Reserve the braising liquid for later. Place the belly into the fridge and let cool until firm. Once firm, cut the belly into 1½-inch by 1½-inch cubes. Reserve for later.

For the Sweet Potato Purée:
In a medium sauté pan, add the sweet potatoes and oil. Sauté for 2 to 3 minutes and add a pinch of salt and the water. Reduce the heat to medium-high and simmer until the sweet potatoes are soft and the liquid is just about evaporated. (You may need to add more water if the potatoes are not cooked.) Put the potatoes in a blender and purée until silky smooth. Once the purée is smooth, add the glucose and blend for 1 minute. The purée should be nice and glassy. Season with salt. Strain through a chinois and place into an ice bath to cool. Make certain to stir often while cooling so a skin doesn’t form on the purée. Reserve.

For the Black-Eyed Peas:
Sauté the black-eyed peas, plantains, and carrots; deglaze with most of the reserved braising liquid. Season to taste with thyme, salt, and pepper.

To Assemble and Serve:
For each plateL deep-fry 3 cubes of pork belly until golden brown and crispy. Glaze the belly cubes with the remaining  reserved braising liquid. Create a swoosh of sweet potato puree on the plate and arrange the belly cubes. Spoon the black-eyed pea mixture on top of each piece of pork. Place a sheet of the pepper jelly on top of each pork cube and place under a salamander for thirty seconds to warm the jelly and adhere to the pork. Garnish with micro Swiss chard. 








back to top

   Published: March 2010