Slow Roast Hot Jerk Belly Pork
Over a year ago
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Ingredients
- 1 bottle chancham hot jerk marinade
- 3kg Belly pork
- 3tbsp sea salt
Accompaniment
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Description
A great hot and spicy recipe for sunday lunch
Method
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1
With the belly pork skin side down, rub chancham hot jerk marinade into the meat along with half the salt.
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2
Turn the pork over and rub some more chancham hot jerk marinade onto the skin.
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3
Use a little water to rinse out the bottle and pour over.
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4
Sprinkle rest of sea salt all over.
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5
Cover with foil (leave a gap or pierce holes for it to breathe).
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6
Put in the oven on highest setting for about 30mins.
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7
Turn the oven down to around 150°C (130°C fan).
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8
Leave to cook for 3.5hrs.
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9
If you can cook it for longer then do 110°C (90°C fan) for 6 - 7hrs is perfect.
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10
After it has thoroughly cooked, remove the foil.
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11
Give it a final blast on high again for 20mins to crisp up the skin.
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