Since becoming a mum which is a no pay job apart from kisses, and the recession we like to think about what we eat with meat becoming more of a treat as it is so expensive, so looking to cheaper cuts of meat really helps on budgeting family meals. One such meat is belly of pork which taste delicious, just like my comment on my frugal use of 2 medium chickens where the legs and thighs tastes so much nicer than the breast, belly of pork is defiantly one to try.
I saw a Xmas show with the chef Jamie Oliver showing what to do with all the left over gammon you get at Xmas and he turned a leg of ham into a jerk ham by boiling the ham in jerk sauce, so my thinking was that i would try the jerk bit but slow cook it roasted i also added fennel seeds to my mix as i think fennel and pork are best buddies together, like basil and tomatoes or rosemary and lamb.
Ingredients
belly of pork
2 tbsp cinnamon
3 bay leaves
2 tbsp all spice
2 tbsp cloves i used whole ones
2 tbsp fennel seeds
2 tbsp nutmeg i used grated from whole
1 tbsp of hot chilli flakes
1 tbsp sea salt
1 tbsp black pepper
1 bulb of garlic
2 red onions
250ml rum
250ml malt vinegar
Basically gently heated the cloves and fennel seeds to release flavours then i blitzed everything in the food processor, i then poured this all over the pork i cut criss crosses in the fat on the top so i could push the jerk down into the meat and put it in the oven on 100 for 5 hours. When it came out of the oven it looked like i had burnt it and Ali said what the hell have you done to that meat, but after cutting it through you could see that the colourings had come from the spices and not from being burnt. This whole lump of meat fed us for 2 days and Ali ate his words saying it tasted spicy just like the Caribbean. We have been lucky enough to eat jerk meat while we were in Jamaica for a holiday and i thought the recipe was really authentic, the meat tasted really good and i had to stop myself pulling strips off the lump before i got to carve it.
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