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Method1. 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
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.