Recipes JERK PORK BELLY WITH CHILLI PINEAPPLE SALSA
JERK PORK BELLY WITH CHILLI PINEAPPLE SALSA
Bring some Caribbean flavour to your next meal! All you need is our famous Caribbean Jerk Rub. It’s famous for a reason thanks to its perfect blend of exotic spices. It goes wonderfully with chicken, fish, or beef. And we really, really love it with pork, so we rustled up this super easy Jerk pork belly roast. To echo the island flavours? A chilli pineapple salsa of course.
- WHAT YOU WILL NEED -
- FOR THE CHILLI PINEAPPLE SALSA:
- 1½ cups finely diced pineapple
- 2/3 of a cup red onion, finely diced
- 1/3 of a cup coriander leaves, leave some whole and chop some roughly
- 1 red chilli, deseeded and finely chopped
- Juice of one lime
- FOR THE PORK BELLY:
- 3 Tbsp extra virgin olive oil
- Cape Herb & Spice CARIBBEAN JERK
- small pinch of salt
- extra virgin olive oil
- 4 basil leaves, sliced into thin threads
- 1,7kg pork belly, off the bone, with skin scored (you could score it yourself with an NT cutter, but it’s much easier to ask your butcher to do it for you!)
- METHOD -
The day before:
Pat the belly dry and place it, uncovered, in your fridge overnight so the skin can start drying out.
Preheat your oven to 240˚C. Rub Cape Herb & Spice Caribbean Jerk spice into the cuts where the skin has been scored and the flesh is revealed – be generous, you really want to load it with favour. Next rub the entire skin with a bit of olive oil.
Place the pork belly in a roasting pan with a roasting tray. Pop it into the super hot oven. Roast the belly at this high temperature for 30 minutes. Then turn your oven down to 150˚C and roast for a further 90 minutes.
Cook’s tip: If at the end of roasting you’re not happy that the pork skin has ‘crackled’ enough, turn your grill on for a few minutes, but watch it like a hawk because it can burn quite easily. Allow pork belly to rest for at least 15 minutes before your carve.
To make the chilli pineapple salsa, simply mix together all the ingredients.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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