LCBO Food & Drink Summer 2026

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INGREDIENTS Pork Belly 2 kg pork belly, cut into 2–3-inch chunks 2 tbsp jerk seasoning (store-bought or homemade) 3 tbsp soy sauce 2 tbsp brown sugar 2 tbsp neutral oil Juice of 1 lime JERK PORK BELLY RED STRIPE, with PINEAPPLE AND SCOTCH BONNET GLAZE

Glaze 2 cups pineapple juice 1 scotch bonnet pepper 3 garlic cloves, crushed 1 tbsp thyme leaves 2 tbsp brown sugar or honey 2 tbsp apple cider vinegar ½ cup Red Stripe beer

STEPS 1. Toss pork belly with jerk seasoning, soy sauce, brown sugar, oil and lime juice. Cover and marinate overnight, or for at least four hours. 2. Heat oven to 300°F (150°C). Transfer pork to a deep baking dish with a small splash of pineapple juice and a splash of Red Stripe beer. Cover tightly with foil and braise for three hours, or until fork-tender. 3. Remove the foil for the last 20 to 25 minutes of cooking and increase the heat slightly to help caramelize and deepen the colour. 4. Meanwhile, combine all glaze ingredients in a saucepan. Simmer until reduced by half and glossy. 5. Toss warm pork belly in the glaze until fully coated and lacquered.

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My cooking has always been about celebrating Caribbean flavours in a way that feels elevated but trueto its roots. And Teaming up with Red Stripe just felt natural and this jerk pork belly is a perfect reflection of that collaboration. Slow roasted until tender, then finished with a pineapple, Red Stripe, and scotch bonnet glaze. It’s layered, rich and balanced — sweet, heat and depth all working together.

Serve with rice and peas, coleslaw and ice-cold Red Stripe.

Photography by Owais Rafique Agency