Jerk-Spiced Crispy Pork Belly With Slaw And 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

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

Put the tray 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 35 min, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam 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