Jerk Pork Belly with Roti & Mango & Coconut Slaw

Method

For the Jerk Pork

Score the rind and flesh of the pork belly and set aside.

For the marinade, place all the ingredients except the soy sauce and vinegar into a mortar and pestle or a blender and mash or pulse until smooth. Add the soy sauce and vinegar and stir or blend until well combined into a thick paste.

Place the pork belly upside down in a large dish and pour the marinade over the flesh side coating it well with the jerk spice. Rub well into the meat. Cover and marinate in the fridge for at least 3 hours or overnight if you have the time.

Preheat the oven to 240C/220Cfan

Place the pork, rind side up, in a large non-stick roasting tin. Pat the skin dry and season with salt. Loosen any remaining marinade with 150ml of water, pour around the pork and place the tin into the hot oven. After 20-25 minutes, reduce the heat to 180°C/fan 160°C and cook for another 1 ½ -2hrs until tender and caramelised.

For the Roti

Sift the flour, baking powder and salt into a bowl or food processor, add the butter and blend until the mixture looks like fine breadcrumbs. Transfer to a bowl and stir in the water to make a stiff, but pliable dough. Cover and leave in a warm place for 30 minutes.

Knead the dough on a lightly floured surface until smooth. Divide the dough into 8 equal-sized balls and, using flattened hands or a rolling pin, roll out to 10-cm diameter rounds, about 5 mm thick. Brush each with plenty of melted butter or oil. Fold them in half, then into quarters, then roll back into balls. Roll out again to 10 cm rounds.

Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Brush each roti with a little more butter or oil and add to the pan and cook for 3–4 minutes, turning frequently and brushing with melted butter or oil each time. Remove from the pan, allow to cool slightly, then place in the palm of your hand and quickly clap your hands together 4–6 times to slightly separate the leaves (if they are too warm, do the clapping in a tea towel). Wrap in foil to keep warm while you cook the rest.

For the Mango & Coconut Slaw

First, make the dressing. In a small bowl, combine the orange zest and juice, lime juice, honey and season well with salt and pepper, then slowly whisk in the olive oil until emulsified. Add the hot pepper sauce according to taste.

In a large bowl, combine the cabbages, mango, coriander, mint and coconut and pour over half of the dressing. Toss to combine and add more dressing if required.

Serve slices of the Jerk Pork Belly in the roti with the Mango & Coconut Slaw and a dash of hot pepper sauce.