Lunch: Jerk Pork Belly with Quail Egg and Stewed Fava Beans

You've never tried jerk pork like this.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Jerk Pork Belly with Quail Egg and Stewed Fava Beans

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 tablespoons plus 1 teaspoon kosher salt
1/2 cup brown sugar
1/2 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup dark rum
3 tablespoons molasses
1 teaspoon allspice
1 teaspoon ground cinnamon
5 garlic cloves
2 habanero peppers
1 bunch green onions
6 (4-ounce) portions of pork belly
2 tablespoons canola oil
3/4 teaspoon freshly ground black pepper
Cooking spray
Quail Eggs
Red Slaw
Fava Beans

Instructions

Preheat oven to 250 °. Combine 2 tablespoons salt, brown sugar, and next 9 ingredients in a blender; process until smooth. Rub pork with canola oil; sprinkle with black pepper and remaining 1 teaspoon salt. Place pork on a rack coated with cooking spray set inside a jelly-roll pan. Brush pork evenly with jerk sauce mixture. Cook 4 to 4 1/2 hours or until pork is fork-tender, basting with additional sauce every 30 minutes. Transfer pork to a plate, and cover loosely with aluminum foil. Let stand 15 minutes.
Place 1 pork belly portion on each of 6 plates; top each serving with 1 Quail Egg. Serve with Red Slaw and Fava Beans.

Share Jerk Pork Belly with Quail Egg and Stewed Fava Beans