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Jerk Roast Pork with Sweet Potato

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Transport yourself to the Caribbean with this Jerked Pork Belly recipe.

How to cook & Ingredients

15 mins
2 hours
4-6
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Ingredients 

1.5kg boneless belly of Specially Selected Pork (Cut into 4 equal squares)

Zest and juice of 1 lemon

2 tbsp olive oil

2 tbsp Jamaican Jerk seasoning (or Cajun)

1kg sweet potatoes, peeled and cut into large chunks

2 large red onions cut into wedges

Cooking Method

  • 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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