September 2012 - Jerk Pork Belly

This was great and gave me a chance to use part of my new Le Chasseur multi-function pot.

Jamie Oliver's Jerk Pork Belly

5 green onions

15 whole allspice berries 

2 cm ginger, roughly chopped

1 scotch bonnet chilli (I used bird's eye) 

3 tbsp white wine vinegar (I uses apple cider vinegar)

Grated zest & juice of 1 lime (I used 1/2 lemon)

1 bunch coriander

1/2 bunch thyme

1 - 2 tbsp grapeseed oil 

750 g pork belly, skin scored

In a food processor blitz all ingredients except oil and pork with 1 1/2 tsp each salt and ground black pepper.  Slowly add oil pulsing until you get a thick marinade.

Place pork in a snug, non-reactive dish with marinade and turn to coat.  Cover with plastic wrap and marinate in fridge for at least 4 hours or overnight.

Preheat oven to 200C.  Replace plastic wrap with foil and cook pork in the oven for 75 mins or until cooked and juicy. (Mine took about 1.5 hours if not a little more)

Preheat grill until hot.  Cook pork for 10-20 mins until skin is crisp and is charring in places.  Serve with rice and coleslaw.