Jerk Pork Recipe
Ingredients
| 1.2 kg pork belly in one piece, with fat on | ||
| 2 small bunches thyme | ||
| 4 cm piece fresh root ginger, peeled and coarsely grated | ||
| 1 small onion, roughly chopped | ||
| Onions spring | 2 , chopped (FOR THE JERK PORK) | |
| Garlic | 2 Clove (5gm) (FOR THE JERK PORK) | |
| Ground allspice | 1 Teaspoon (FOR THE JERK PORK) | |
| Soy sauce | 1 Tablespoon (FOR THE JERK PORK) | |
| Tomato ketchup | 5 Tablespoon (FOR THE JERK SAUCE) | |
| Scotch bonnet pepper | 1/2 To taste (FOR THE JERK SAUCE) | |
| Red wine vinegar | 50 Milliliter (FOR THE JERK SAUCE) | |
| Clear honey | 25 Gram (FOR THE JERK SAUCE) | |
Directions
1. Using a sharp knife, score the fat of the pork, then put in a roasting tin. Strip the leaves from one bunch of thyme - enough to give about 2 tbsp. Put the thyme leaves, ginger, onion, spring onions, garlic and 1/2 tsp of the allspice into a food processor and whizz until smooth. Rub this mixture all over the pork. Drizzle with the soy sauce and leave to marinate for at least 2 hrs - overnight if you have the time
2. Heat oven to 170C/150C fan/gas 3. Cook the pork, uncovered, in a roasting tin, in the oven for about 2 hrs or until tender and sticky.
3. For the jerk sauce, mix the ketchup in a small food processor with the remaining allspice, the Scotch bonnet, red wine vinegar and honey. Heat the grill and set the cooked pork on the grill pan. Using the second bunch of thyme as a brush, liberally coat the pork with about half of the jerk sauce Cook the pork under a hot grill for about 3-4 mins on each side or until caramelised and glossy. Leave the meat to rest before slicing into thick pieces. Serve with the remaining sauce and Rice & peas.
2. Heat oven to 170C/150C fan/gas 3. Cook the pork, uncovered, in a roasting tin, in the oven for about 2 hrs or until tender and sticky.
3. For the jerk sauce, mix the ketchup in a small food processor with the remaining allspice, the Scotch bonnet, red wine vinegar and honey. Heat the grill and set the cooked pork on the grill pan. Using the second bunch of thyme as a brush, liberally coat the pork with about half of the jerk sauce Cook the pork under a hot grill for about 3-4 mins on each side or until caramelised and glossy. Leave the meat to rest before slicing into thick pieces. Serve with the remaining sauce and Rice & peas.
Chef
