Jonathan Phang's Jerk Pork

  • Preparation Time15 mins
  • Cooking Time210 mins
  • Serves6
  • DifficultyEasy
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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