Jerk Pork Belly with Roti & Mango & Coconut Slaw
From Ainsley’s Food We Love, ITV
Jerk is one of the most well-known dishes to have travelled out of the Caribbean. From street food to upmarket restaurants – jerk is an important part of Jamaican food culture. Caribbean takeaways are becoming more and more popular in the UK and I just love to order a nice jerk chicken or crispy jerk pork with a refreshing slaw.
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.
- For the Jerk Pork
- ½ onion, peeled and chopped
- 2 garlic cloves, finely grated
- 1-2 scotch bonnet chilli, deseeded
- 2.5 cm piece of root ginger, peeled
- 2.5 cm piece of fresh turmeric, peeled (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
- 1.8kg pork belly, rind scored
- sea salt & freshly ground black pepper
- For the Roti
- 225 g plain flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp salt
- 40 g chilled butter
- 75 ml water
- melted butter or light olive oil, for brushing
- For the Mango & Coconut Slaw
- 150g purple cabbage, thinly sliced
- 150g white cabbage, thinly sliced
- 1 large mango, thinly sliced
- small handful of coriander, finely chopped
- small handful of mint, finely chopped
- 50g fresh coconut, grated
- zest and juice of 1 orange
- juice of ½ lime
- 2 tbsp honey
- salt & freshly ground black pepper
- 3 tbsp olive oil
- dash of hot pepper sauce