Name: Jamaican Jerk Pork with Pineapple Slaw
Yield: Serves 6–8
Cuisine: Jamaican
Ingredients: 12 spring onions/scallions, shredded; 6 tbsp mayonnaise; 6 tbsp plain Greek yogurt; 1 tsp sea salt flakes; 2 tbsp dried thyme; 1.5 kg/3 lb 5 oz pork belly (you need one as even in depth as possible, for even cooking); ½ small white cabbage; 300 g/10½ oz peeled, cored and finely diced ripe pineapple (prepared weight); sea salt and freshly ground black pepper; 2 carrots, peeled and grated; a little olive oil, for drizzling; 1 tsp ground black pepper; 2 tsp ground allspice; 1 tsp ground cinnamon; 2 tsp cayenne pepper; 1 tsp ground ginger; 2 tsp soft light brown sugar; 1 tbsp flaky sea salt; 1 tsp garlic powder; 1 tsp grated nutmeg

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Big flavours, with a real spice kick, the soft brown sugar in the seasoning rub helps to permeate the skin of the pork as it marinades and also adds a lovely stickiness. This would also be fantastic barbecued to really boost those smoky flavours. A homemade pineapple slaw is the perfect complement here.

Ingredients

1.5 kg/3 lb 5 oz pork belly (you need one as even in depth as possible, for even cooking)

Method

You will need to start your pork the day before. Combine all the spices for the jerk rub in a small bowl. Dry the skin of the pork belly with paper towels to remove as much moisture as you possibly can. Rub the jerk seasoning all over the pork belly, then wrap the meat in an open foil parcel so that the meat is covered but the skin is open to the air to dry it. Place the joint in a baking dish

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