Jerk Pork Belly With Quail Egg And Stewed Fava Beans

• 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

1. Preheat oven to 250u0b0. 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.
2. Place 1 pork belly portion on each of 6 plates; top each serving with 1 Quail Egg. Serve with Red Slaw and Fava Beans.

kosher salt, brown sugar, extravirgin olive oil, soy sauce, dark rum, molasses, allspice, ground cinnamon, garlic, peppers, green onions, pork belly, canola oil, freshly ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/jerk-pork-belly-quail-egg-stewed-fava-beans (may not work)