Slow Roast Hot Jerk Belly Pork

A great hot and spicy recipe for sunday lunch

1. 1

   With the belly pork skin side down, rub chancham hot jerk marinade into the meat along with half the salt.

2. 2

   Turn the pork over and rub some more chancham hot jerk marinade onto the skin.

3. 3

   Use a little water to rinse out the bottle and pour over.

4. 4

   Sprinkle rest of sea salt all over.

5. 5

   Cover with foil (leave a gap or pierce holes for it to breathe).

6. 6

   Put in the oven on highest setting for about 30mins.

7. 7

   Turn the oven down to around 150°C (130°C fan).

8. 8

   Leave to cook for 3.5hrs.

9. 9

   If you can cook it for longer then do 110°C (90°C fan) for 6 - 7hrs is perfect.

10. 10

    After it has thoroughly cooked, remove the foil.

11. 11

    Give it a final blast on high again for 20mins to crisp up the skin.