Jerk-Spiced Crispy Pork Belly With Slaw And Brown Rice

Pat your pork belly dry with kitchen paper, then score the fatty side in a criss-cross pattern by drawing a sharp knife, deep, through the skin to reach the meat below and season with a generous pinch of salt

Heat a large, wide-based pan (preferably non-stick) over a high heat, once hot, add the pork belly, fat-side down and cook for 4 min or until golden and crispy, then flip and cook for 2 min on the other side

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

Add half your jerk paste (you'll use the rest later!) and your dried thyme to a bowl with half your white wine vinegar (you'll use the rest later!), a drizzle of vegetable oil and a generous pinch of pepper

Add the crispy pork belly and give it a good mix up

Peel and chop your brown onion[s] into wedges

Cut 2 pieces of tin foil per pork belly approx. the size of A4 paper

Lay the onion wedges in the middle of the 2 pieces of foil, (doubling it up prevents any leakages!) and top with your bay leaf[ves] and the browned pork (skin-side up)

Loosely scrunch the edges of the foil around the pork leaving the skin exposed and transfer the parcel[s] to a baking tray (or two!)

Pour 150ml [225ml] [300ml] boiled water around the pork

Put the tray[s] in the oven for 40-45 min or until the pork skin is crisp and the meat is cooked through and tender (no pink meat!) – this is your jerk-style crispy pork belly

Meanwhile, combine your carrot & cabbage slaw mix and mayo in a bowl with the remaining white wine vinegar and a pinch of salt and pepper – this is your slaw

Combine the remaining jerk paste (can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a clean bowl with a pinch of salt and pepper

Once the pork has had 15 min, rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Once the pork is ready, transfer it to a clean chopping board and slice

Add the cooked onion and any pork juices to the bowl with the jerk paste – this is your jerk-spiced sauce