Ainsley Harriott Jerk Pork Belly with Roti & Mango & Coconut Slaw
Embark on a culinary journey to the Caribbean with Ainsley Harriott"s authentic Jerk Pork Belly recipe. This rich, slow-cooked Jamaican stew is a celebration of vibrant flavours, featuring tender goat meat marinated in aromatic spices and simmered to perfection.
Equipment
- Large non-stick roasting tin
- Mortar and pestle or blender
- Large Mixing Bowl
- Heavy-based frying pan or flat griddle
Ingredients
For the Jerk Pork Belly
- 1.8 kg Pork Belly Rind scored
- ½ Onion Peeled and chopped
- 2 cloves Garlic Finely grated
- 1-2 Scotch Bonnet Chillies Deseeded and finely chopped (adjust to your spice preference)
- 2.5 cm piece of Root Ginger Peeled and grated
- 2.5 cm piece of Fresh Turmeric Peeled and grated (or 1 tsp ground turmeric)
- 2-3 sprigs of Thyme Leaves picked
- 1 tsp Ground Allspice
- 30 ml Soy Sauce
- 30 ml White Wine Vinegar
- Sea Salt & Freshly Ground Black Pepper To taste
For the Roti
- 225 g Plain Flour Plus extra for dusting
- 1 tsp Baking Powder
- 1 tsp Salt
- 40 g Chilled Butter Cubed
- 75 ml Water
- Melted Butter or Light Olive Oil For brushing
For the Mango & Coconut Slaw
- 150 g Purple Cabbage Thinly sliced
- 150 g White Cabbage Thinly sliced
- 1 large Mango Peeled and thinly sliced or julienned
- Small handful of Fresh Coriander Finely chopped
- Small handful of Fresh Mint Finely chopped
- 50 g Fresh Coconut Grated
- Zest and Juice of 1 Orange
- Juice of ½ Lime
- 2 tbsp Honey
- Salt & Freshly Ground Black Pepper To taste
- 3 tbsp Olive Oil
- Dash of Hot Pepper Sauce To taste
Instructions
- Prepare the Jerk Marinade: In a mortar and pestle or blender, combine the chopped onion, grated garlic, deseeded scotch bonnet, grated ginger, grated fresh turmeric (or ground turmeric), picked thyme leaves, and ground allspice. Mash or pulse until you have a smooth paste. Stir in the soy sauce and white wine vinegar until well combined.
- Marinate the Pork Belly: Place the scored pork belly rind-side down in a large dish. Pour the jerk marinade over the flesh side, ensuring it"s well coated. Rub the marinade thoroughly into the meat. Cover the dish and refrigerate for at least 3 hours, or ideally overnight, for maximum flavour infusion.
- Roast the Pork Belly: Preheat your oven to 240°C (220°C fan/Gas Mark 9). Place the pork belly rind-side up in a large non-stick roasting tin. Pat the skin dry with paper towels and season generously with salt. Loosen any remaining marinade from the dish with 150ml of water and pour it around the pork (not over the rind). Place the tin into the hot oven for 20-25 minutes to crisp up the rind. Reduce the oven temperature to 180°C (160°C fan/Gas Mark 4) and continue to cook for another 1.5 to 2 hours, or until the pork is tender and caramelised.
- Prepare the Roti Dough: Sift the plain flour, baking powder, and salt into a large bowl or food processor. Add the chilled, cubed butter and blend until the mixture resembles fine breadcrumbs. Gradually add the water, stirring until a stiff but pliable dough forms. Cover the dough and let it rest in a warm place for 30 minutes.
- Cook the Roti: On a lightly floured surface, knead the rested dough until smooth. Divide it into 8 equal balls. Using flattened hands or a rolling pin, roll each ball into a 10cm diameter round, about 5mm thick. Brush each round generously with melted butter or light olive oil. Fold each round in half, then into quarters, and roll back into a ball. Roll out again to 10cm rounds. Heat a dry, heavy-based frying pan or flat griddle over medium heat. Cook each roti for 3-4 minutes, turning frequently and brushing with more melted butter or oil each time, until golden brown and cooked through. Remove from the pan, allow to cool slightly, then clap your hands together 4-6 times around the roti to separate the layers. Wrap in foil to keep warm.
- Make the Mango & Coconut Slaw: For the dressing, combine the orange zest and juice, lime juice, and honey in a small bowl. Season well with salt and pepper. Slowly whisk in the olive oil until emulsified. Add a dash of hot pepper sauce to taste. In a large bowl, combine the thinly sliced purple and white cabbage, mango, chopped coriander, mint, and grated fresh coconut. Pour half of the dressing over the slaw and toss to combine. Add more dressing if desired.
- Serve Your Caribbean Feast: Once the pork belly is cooked, remove it from the oven and let it rest for a few minutes. Slice or pull the tender pork belly. Serve generous slices of the Ainsley Harriott Jerk Pork Belly in the warm roti, topped with a spoonful of the vibrant Mango & Coconut Slaw and an extra dash of hot pepper sauce if you dare! Enjoy this taste of the Caribbean!
Notes
Score Deeply: Ensure the pork rind is scored deeply (but not into the meat) to help it crisp up beautifully. Dry the Rind: Patting the rind completely dry before roasting is crucial for achieving that irresistible crackling. Don"t Skip the Marinade Time: The longer the pork marinates, the more flavourful and tender it will be. Overnight is best! Fresh Spices: Using fresh ginger and turmeric (if available) will elevate the flavour of your jerk marinade significantly. Adjust Scotch Bonnet: Scotch bonnets are potent! Start with a small amount and add more if you prefer extra heat.