Serves: 4 Time: 1 hour 30 minutes
For the sauce:
- 2 tsp all spice
- 3 spring onions, roughly chopped
- 6 cloves garlic
- 3 scotch bonnet chillies, deseeded
- 1 tbsp dried thyme
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp soy sauce
- 60g brown sugar
- Salt and pepper
- 1kg pork belly
Combine the sauce ingredients in a food processor and blend until a smooth paste is formed.
Coat the pork belly in the sauce and marinade for at least 1 hour, preferably overnight.
Place the pork belly on a baking tray in a preheated oven (200c) for 20-30 minutes until cooked through.
Serve with some Caribbean rice and beans, and a mango jalapeno coleslaw.