Cinder Grill Sous Vide Jerk Pork Belly Recipe

Jerk Pork Belly

Jerk Pork Belly Buns with Grilled Pineapple

Jamaican jerk seasoning is the culinary equivalent of setting of fireworks: it’s full of explosive flavor.

Here, it’s paired perfectly with sweet pineapple and a cooling sour cream sauce, transforming pork belly buns into the most decadent of sandwiches. This recipe will give you tender succulent sous-vide style pork belly in no time, then use Cinder Grill to sear your pork for crispy crackling. This recipe will make more of the jerk marinade or jerk paste than you’ll need for the pork, so freeze the extra and keep it for the next rainy day: it works especially well on grilled chicken or shrimp.

Chilli peppers in the jerk paste are not for the faint of heart. Scoop out the seeds to tame the heat… don’t worry we won’t tell.

Cinder Grill Sous Vide Jerk Pork Belly RecipeCinder Grill Sous Vide Jerk Pork Belly RecipeCinder Grill Sous Vide Jerk Pork Belly Recipe




  • 2 lbs pork belly (~1 inch thick)
  • 2 tbsp red wine vinegar
  • 6 cloves garlic, peeled
  • 1-2 scotch bonnet chilis
  • 3 tbsp ground/whole allspice
  • 2 tbsp fresh thyme leaves
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 lime, juiced
  • 3 scallions
  • 2 tbsp soy sauce
  • 1/4 cup water
  • Salt


  • 1 cup sour cream
  • 1 clove garlic
  • 1/2 lime, zested and juiced
  • 2 tbsp fresh cilantro leaves, finely chopped
  • 2 tbsp fresh mint leaves, finely chopped


  • 4 slices pineapple
  • 4 leaves lettuce
  • 4 thin slices red onion (optional)
  • 4 brioche buns


  1. The day before you plan to eat, cut the pork belly into eight equal slices and season well with salt. Add the remaining pork seasoning ingredients to the bowl of a food processor, blend until smooth, then smother the pork with the marinade. Cover and refrigerate overnight.

  2. The following day, set your Cinder device to 165°F and add the pork to the grill.

  3. While the pork cooks, mix together the ingredients for the sour cream sauce in a small bowl, then cover and refrigerate until needed.

  4. Once the pork has come up to temperature, remove it from the grill, wipe the plates clean and set your device to sear mode. First, sear the buns (cut-side down, leaving the grill open) for 45 seconds. Then sear the pineapple slices (lid closed) for 90 seconds.

  5. Finally, sear the pork belly for at least 90 seconds, rotating half-way through so that all the long sides get browned well.

  6. To assemble, spread both sides of the buns with sauce, divide the pork pieces evenly, and top with pineapple, onion, and lettuce. Serve immediately alongside white rice or sweet potato fries.

     Get Cinder Now

    Never Overcook Again

    Try this on Cinder Grill Today 

     Get Cinder Now

    Related Posts

    Steps to Tying a Roast
    Steps to Tying a Roast
    Tying a roast can be intimidating at first but with some practice, it’ll make your meals cook much more evenly and al...
    Read More
    Herb & Garlic Chicken
    Herb & Garlic Chicken
    Herb & Garlic Chicken Simple dry rubbed herb and garlic chicken remains super juicy using the Cinder grill and it...
    Read More
    Pork Tenderloin Wrapped in Bacon
    Pork Tenderloin Wrapped in Bacon
    Pork Tenderloin Wrapped in Bacon Following the simple tying a roast procedure, this is a great way to cook a pork ten...
    Read More