Montserrat-style Spiced Pork Belly

Ingredients

In the Montserrat-style adaptation of Jelito, the traditional Polish dish, the focus shifts to incorporating Caribbean flavors and spices. The original dish is typically prepared with simple seasonings like salt, pepper, and garlic, while the Montserrat-style version introduces a vibrant blend of allspice, thyme, and scotch bonnet peppers. Additionally, the cooking technique is modified to slow-cook the pork belly, resulting in a tender and succulent texture. We alse have the original recipe for Jelito, so you can check it out.

• 2 pounds (900g) pork belly 2 pounds (900g) pork belly
• 2 tablespoons allspice 2 tablespoons allspice
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the allspice, dried thyme, minced scotch bonnet peppers, minced garlic, brown sugar, soy sauce, vegetable oil, salt, and pepper to create a marinade.
3. 3.
   Place the pork belly in a large baking dish and rub the marinade all over the meat, ensuring it is evenly coated.
4. 4.
   Cover the baking dish with aluminum foil and let the pork belly marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Remove the baking dish from the refrigerator and let it come to room temperature.
6. 6.
   Place the baking dish in the preheated oven and roast the pork belly for 2-3 hours, or until the meat is tender and the skin is crispy.
7. 7.
   Once cooked, remove the pork belly from the oven and let it rest for a few minutes before slicing.
8. 8.
   Serve the Montserrat-style Spiced Pork Belly with rice and peas or your choice of side dishes.

Treat your ingredients with care...

• Scotch bonnet peppers — Handle with caution and wear gloves when mincing to avoid skin irritation.
• Pork belly — For best results, choose a piece of pork belly with a good balance of meat and fat.

Tips & Tricks

• For an extra burst of flavor, marinate the pork belly overnight.
• Adjust the amount of scotch bonnet peppers according to your spice tolerance.
• Basting the pork belly with its own juices during cooking will enhance the flavors.
• To achieve a crispier skin, increase the oven temperature to 200°C (400°F) for the last 10 minutes of cooking.
• Leftovers can be used in sandwiches or added to salads for a delicious twist.

Serving advice

Serve the Montserrat-style Spiced Pork Belly as the main course, accompanied by a generous portion of rice and peas. Garnish with fresh herbs, such as cilantro or parsley, for added freshness.

Presentation advice

Present the Montserrat-style Spiced Pork Belly on a platter, showcasing the crispy skin and juicy meat. Add a vibrant side salad or steamed vegetables to create a visually appealing and well-balanced plate.