15 mins
2 hours
4-6
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Jerk Roast Pork with Sweet Potato
Transport yourself to the Caribbean with this Jerked Pork Belly recipe.
Ingredients
Cooking Method
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Taking great care, deeply score the pork rind with a sharp pointed knife - the more cuts, the better the crackling. Even better, ask your butcher to do this for you.
1 -
Mix together the lemon zest and juice, olive oil and the Jerk seasoning to make a paste. Rub the spicy paste over and into the meat (not the rind). Cover and marinate in a cool place for at least an hour and preferably overnight in the fridge.
2 -
Heat the oven to 190'C / 170'C Fan / Gas Mark 5. Wipe dry the pork rind with absorbent kitchen paper and roast in a large deep roasting tin for 1 hour 30 minutes. Scatter the sweet potato and onion around the pork, coating in any pan juices and return to the oven for a further 30 minutes or until the potatoes are just tender.
3 -
Lift the pork out onto a platter and leave to rest for 10 minutes before cutting into strips or chunks. Serve with the roasted vegetables and pan juices skimmed of fat.
4
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