Ingredients

  • PORK BELLY
  • 500g - whole pork belly, skin on
  • 20g - light brown sugar
  • 20g - sea salt
  • 40g - jerk spice
  • 4 - soft brioche rolls, any roll will do
  • JERK KETCHUP
  • 100g - ketchup
  • 1-2 tbsp - hot sauce
  • 1 tbsp - jerk spice
  • 1 tbsp - soy sauce
  • SLAW
  • 75g - fresh pineapple chunks
  • 180g - cider vinegar
  • ¼ - head purple cabbage, thinly shredded
  • 2 - whole red chillis
  • 2 - carrots, shaved into ribbons using a peeler
  • 6 - garlic cloves, peeled and lightly crushed
  • 1 - white onion, thinly sliced
  • 2 tbsp - oregano
  • 1 tbsp - salt

Sometimes described as the culinary equivalent of a mouthful of fireworks this recipe for Jerk Pork Bun is a true pleasure for the senses.

Method 

Start the day before if you can –

  1. Mix the jerk spice, sugar and salt together and using your hands, sprinkle all over the pork belly trying to cover all of it. Place this in the fridge in a covered container overnight if possible but for at least a few hours if you are in a rush.
  2. Pre heat your oven to 200 °c
  3. Remove the pork belly from the fridge and use your finger to push off any excess marinade, but don’t remove all of it, so don’t be too efficient.
  4. Cook the pork belly in the oven for 1 hour at 200°c then turn your oven down to 130°c and continue to cook for another hour and a half.
  5. Take the belly out the oven and baste with the fat that has rendered out. Let the pork belly sit on the side to rest while you finish the other parts.

 Make the slaw while the belly is roasting.

  1. Put the pineapple, chilli and vinegar into a blender and blend till smooth, pour this over the other ingredients and let it sit in the fridge while the pork belly roasts. This might need a touch of salt before Serving.

For the ketchup

  1. Mix all the ingredients together in a bowl, feel free to add more or less of the hot sauce

To Finish

  1. Cut the buns, spread a good amount of the ketchup on each side.
  2. Take a handful of the slaw and place on the bun.
  3. For the pork belly, either remove the skin and carve straight for the bun or if you have been a bit too busy having fun then carve into slices and fry in a pan or on the BBQ before placing in the bun.
  4. Add the lid and enjoy
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