Jerk pork belly

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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

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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.

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Serve with some Caribbean rice and beans, and a mango jalapeno coleslaw.

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