Jerk Pork Belly
It is cold, miserable and wet outside. Not all of us are loving the “January Salad” buzz and we still need a little fire in our bellies. That is exactly what this flavour filled recipe will do.. This jerk sauce is not only beautiful with pork belly, but it can be used in loads of other recipes, so don’t be afraid to go wild and experiment.
The Jerk Sauce
- 8 spring onions – roughly chopped
- 8 cloves of garlic – peeled
- 2 Scotch bonnet chillies – deseeded
- A bunch of fresh thyme
- 3 fresh bay leaves – stalks removed
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 6 tbsp white wine vinegar
- 1 tbsp runny honey
- Dark Jamaican rum – a splash
- Olive oil
- 2 kg pork belly, skin removed, chopped into 5cm chunks
- A large handful of fresh bay leaves
- 2 medium onions – peeled
- Combine all jerk sauce ingredients into a blender.
- Roughly chop your spring onions and add to your mix.
- Blend until you get a smooth sauce (if you need to loosen it, and some olive oil).
- In a large bowl add half your jerk sauce to the pork belly and massage it into your meat.
- Put it in the fridge for as long as possible – overnight is perfect – your patience will be rewarded with flavour if you leave it even longer.
- When you’re nearly ready to cook, preheat the oven to 150ºC/300ºF/gas 2.
- Put a large, wide oven pan over a medium heat and add the pork with a few bay leaves. Cook for 10 minutes until it’s nicely coloured and any liquid has boiled away.
- Lower the heat and add some finely sliced onion (and a hit of chilli if you like it hot).
- Cook for 10 more minutes .
- Add 250ml of water and the remaining jerk sauce. For maximum flavour, you must now add a nice splash of rum.
- Cover with tin foil and place it in your oven for 3 – 4 hours.
- Keep an eye on it – if it starts to dry out add a splash of water.
- Serve with some mash potatoes and enjoy.