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This recipe is classed as easy

Rating 3.54 / 5 (39 votes)

Prep time:
20 min
Cook time:
3 hrs 10 min
Serves:
15

Having a party? Fire up the barbecue and enjoy Aaron Craze's Caribbean classic, lovingly marinated in spices, herbs and fruit juice

Method

1. For the marinated pork: put the onion, garlic, scotch bonnet, allspice, orange juice and thyme in a food processor and blend until smooth.

2. Using a sharp knife, score the skin and fat of the pork belly. Place it on a roasting tray and pour over the marinade, rubbing it well into the pork and between all the scores in the skin and fat. Drizzle with the soy sauce or gravy browning and rub this in as well. Leave to marinate for 2 hours or, better still, overnight.

3. When ready to cook, place the pork in a preheated oven at 150-160C/130-140C fan/gas 2 and roast for 3 hours.

4. For the jerk sauce: place all the ingredient in a blender and process until smooth.

5. When the pork has finished roasting, fire up the barbecue. Use the bunch of thyme to brush the pork with some of the jerk sauce then lay the meat on the barbecue to caramelise and colour, brushing it with a little more sauce. Cook for 3 minutes on each side. Heat the remaining jerk sauce in a saucepan on the barbecue.

6. Remove the pork from the barbecue and leave it to rest for 10 minutes before carving it in thickly. Serve with Rice and Peas and the remaining sauce.

Ingredients

For the marinated pork

  • 1 onion, quartered
  • 2 cloves garlic
  • 1 scotch bonnet chilli
  • 6 spring onions, roughly chopped
  • 1 tsp ground allspice
  • 50 ml orange juice
  • 4 sprigs thyme, leaves picked
  • 4 cm piece ginger, coarsely grated
  • 2 large pieces pork belly, about 1.5kg each
  • 50 ml soy sauce, or gravy browning

For the jerk sauce

  • 100 ml tomato ketchup
  • ½ tsp ground allspice
  • 50 ml orange juice
  • 2 tbsp honey
  • 2 tbsp red wine vinegar
  • 5 cm piece ginger, peeled and grated
  • 1 bunches thyme, for brushing
  • rice and peas, to serve

Tips and suggestions

This recipe is easily halved, and you can save any leftovers to serve in sandwiches and wraps a few days later. If you don't want to use a barbecue, feel free to finish the pork off under the grill.

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Latest Comment

 

I'm a great fan of pork belly - it's so versatile. This is one of the best recipes I've come across. Absolutely delicious!

RichardW58261 RichardW58261  Posted 08 Jul 2010 3:59 PM
 


FinolaT25592 FinolaT25592  Posted 01 Jun 2010 11:51 AM
 

Worth the effort. Scrumptious

FinolaT25592 FinolaT25592  Posted 01 Jun 2010 11:49 AM
 

Fantastic and soooo yummy!

DeeW10546 DeeW10546 Posted 22 Dec 2009 10:59 PM