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Pickled Pork from Port Antonio
Port Antonio — Mother recipe · en it
A delicious pickled pork from Port Antonio, unique to Jamaica!
⏱️ 30 min prep + 10 min cottura · 4 porzioni · media
Ingredients
- 2 kg of pork belly
- 1 liter of wine vinegar
- 200 g of sugar
- 100 g of salt
- 100 g of black pepper
- 20 g of bay leaves
- 20 g of thyme
- 10 g of chili
- 500 ml of water
- 200 g of mint leaves
- 200 g of thyme leaves
- 100 g of fennel seeds
Method
- Cut the pork belly into pieces about 2 x 2 cm.
- In a pot, mix the wine vinegar, sugar, salt, black pepper, bay leaves, thyme leaves, chili, water, mint leaves, thyme leaves, and fennel seeds.
- Add the pork belly to the solution and let it marinate for at least 24 hours.
- After 24 hours, heat it on medium heat for 10 minutes, then turn off the heat and let it cool down.
- Once cooled, put it in a sealed container and store in a cool place for at least a week before serving.
The story
The pickled pork from Port Antonio has a history rooted in local tradition and the use of unique spices, which give it a distinctive and unmistakable flavor.
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