Jonathan Phang's Jerk Pork

  • 1.6kg belly pork, scored and cut into 6-8 rectangular serving portions
  • For the Marinade
  • Juice of two limes
  • 1 large onion
  • 4 cloves garlic
  • 2 Scotch bonnets, deseeded and finely diced
  • 2 inch square ginger, peeled and finely grated
  • 1 generous handful of spring onions, the middle green parts only
  • 1tbsp fresh thyme leaves
  • 1tsp dried thyme
  • 2tsp groundnut or sunflower oil
  • 2tbsp ground all spice
  • 2tbsp ground mixed spice
  • 3tbsp apple cider vinegar
  • 3tbsp dark rum
  • 2tbsp soy sauce
  • 1tsp salt
  • ½ tsp ground black pepper
  • ½ tsp Chinese five spice powder
  • 3tbsp guava jam or jelly

Combine all the ingredients in a food processor and grind until a wet marinating paste. It should not be completely smooth.

Score the pork skin and place in a baking dish. Smother all over with the marinade. Marinate overnight ideally (but no less than 2 hours) turning several times.

Preheat the oven to 150°C/130°C fan. Place the pork skin side up, cover the baking tray with foil and bake for three hours.Turn up to the oven to 250°C/230°C and remove the foil. Bake for a further half an hour until the meat is caramelised and crispy.

Serve with seasonal Oil Down.

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