Jamaican Jerk Pork with Pineapple Slaw

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

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)

Americas
Jamaica
Main course
Caribbean
Gluten-free
Spicy

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