Jerk Pork Belly

Method

1. Mince the scotch bonnet and garlic cloves, then combine them with the jerk spice and allspice to form a thick marinade paste.
2. Score the pork belly skin at 1 cm intervals with a sharp knife to allow the marinade to penetrate deeply into the meat.
3. Rub the jerk marinade paste thoroughly over the pork belly, coating all surfaces, and allow it to marinate for at least 10 minutes of the prep time.
4. Heat a grill pan or outdoor grill to high heat and sear the pork belly skin-side down for 6 minutes until the skin blisters and chars slightly in authentic jerk fashion.
5. Flip the pork belly and cook for a further 10 minutes over medium-high heat, turning occasionally to ensure even caramelisation of the jerk crust.
6. Rest the pork belly for 5 minutes before slicing into portions and serving with the charred scotch bonnet pieces as a garnish.