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Jamaican-style jerk pork
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Total Time:
5 hours
Jamaican-style Jerk Pork inspired by Usain Bolt's Aunt Lilly, with homemade spicy jerk sauce paired with Jamaican yams and dumplings for the ultimate comfort meal.
Ingredients:
  • dark Jamaican rum
  • olive oil
  • 2 kg higher-welfare pork belly skin removed
  • 10 fresh bay leaves
  • 2 medium onions
  • 1.4 kg yellow yams
  • 1 large knob of unsalted butter
  • 250 g self-raising flour plus extra for dusting
  • 50 g cornmeal
  • 8 spring onions
  • 8 cloves of garlic peeled
  • 2 fresh Scotch bonnet chillies
  • ½ a bunch of fresh thyme (15g)
  • 3 fresh bay leaves
  • ½ teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 6 tablespoons white wine vinegar
  • 2 tablespoons runny honey
Instructions:
  • For the jerk sauce, blend the spring onions, garlic, and chillies with thyme leaves, bay leaves, rum, and the remaining ingredients until smooth. Massage half of the sauce into the pork belly and marinate in the fridge. When ready to cook, sear the pork in a pan, then add onions. Deglaze with rum, stir in the jerk sauce and water, and bake until tender. Parboil and crisp up the yams in the oven. Make dumplings by mixing flour, cornmeal, salt, and water, shaping into balls, boiling until cooked. Serve with the jerk pork and crispy yams.

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