Jerk-Spiced Porchetta with Jerk Gravy

Method

Mix 3/4 of the jerk paste with the thyme leaves, garlic and orange zest. Place the pork belly skin-side down on a clean surface, score the flesh with a sharp knife and then rub the paste into the meat. Roll the meat up tightly and then tie with butcher’s string at 3cm intervals. Wipe off any excess marinade and pat the skin dry. Chill to marinate for at least 4 hours, preferably overnight. Bringing up to room temperature before cooking.

Preheat the oven to 180/160Cfan.

Pat the meat dry and place on a rack in a roasting tray, seam side down. Rub the skin of the pork with olive oil and then evenly and generously rub flaky salt into the skin. Roast for 2 ½ hours. Turn up the heat to 240C/220Cfan and cook for another 20-30 minutes or until the crackling is crisp and golden (keep an eye on it so it doesn’t burn).

Remove from the oven and take the meat (and rack) from the tray and allow the pork to rest. Meanwhile, skim off any excess fat from the juices in the tray. Place the tray over a low heat and use a wooden spoon to scrape up any flavour from the bottom of the pan. Sprinkle over the flour and cook, stirring until well blended.  Gradually add the stock or wine, stirring well. Stir in the remaining jerk paste to taste. Turn up the heat and bring to the boil, stirring until thickened to your desired consistency. Season to taste.

Use a serrated knife to cut your pork belly into thick slices. Enjoy with all the trimmings and the jerk gravy or serve in soft rolls with the gravy for dipping.