JERK PORK BELLY WITH CHILLI PINEAPPLE SALSA

- 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