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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