Jamaican jerk pork

Preperation time: 15 mins
Cooking time: 1 hour 30 mins
Serves: 6

Recipe Ingredients

1 tsp mixed spice;
4 cloves garlic, crushed;
2 bird eye chillies or 1 green chilli. deseeded;
1 tbsp salt;
1 tbsp whole black peppercorns;
2 tbsp olive oil;
6 tbsp white rum;
2 tbsp brown sugar;
1kg pork belly joint.

Recipe Method

Put the mixed spice, garlic, chillies, salt and peppercorns in a blender or processor and blitz. Add the oil, rum and sugar and blend to form a paste.

Using a very sharp knife, score the skin of the pork. Rub the marinade paste well into the skin and place in the fridge for at least 4 hours or overnight.

Roast the pork at 140c/gas1 for 1 hour. Turn up the heat to 200c/gas6 and roast for a further 30 minutes, basting the meat a few times. Serve the meat with the roasting juices.