3 green shallots, chopped
2 large onions, chopped, plus 1 extra, sliced
3-4 green chillies, deseeded, chopped
6 garlic cloves, peeled
3 tbsp jerk spice (recipe here)
1.8kg piece of pork belly, skinless and boneless, cut into 4-5cm cubes
⅓ cup olive oil
¼ cup dark rum
½ cup white wine vinegar
2 bay leaves
2 tbsp brown sugar
Lime wedges, to garnish
Chilli slices, to garnish
30g butter, plus 30g extra
1 tbsp olive oil
2 celery stalks, diced
2 garlic cloves, chopped
2-3 tsp jerk spice
1½ cups long grain rice, washed
2 cups chicken stock with 1 cup water added
1 cup mint leaves
1 cup coriander leaves
Place shallots, 2 chopped onions, chillies and garlic in a food processor. Blend until chopped, add jerk spice and mix. Massage half the mixture into pork, cover and marinate at least 4 hours or overnight.
Preheat oven to 150˚C. Heat a casserole dish over medium-high heat, add half the oil, cook half the pork for 3-4 minutes, until golden brown. Repeat with rest of pork, set aside.
Add sliced onion, leftover marinade and remaining onion mixture to dish. Reduce heat to low, cook for 10 minutes, until softened. Deglaze dish with rum, add vinegar, bay leaves, 1 cup water and sugar.
Bring to boil, add cooked pork, cover and cook in oven for 2½ hours, until pork is fork tender. Uncover and cook for 20 minutes.
To make rice, heat butter and oil in a saucepan, cook celery and garlic for 2 minutes. Add jerk spice, cook for 1 minute, mix in rice. Add stock mixture, cover with a tight lid, bring to boil, then simmer 12-15 minutes until it is absorbed. Sit for 10 minutes. Stir in extra butter, season, toss through mint and coriander. Serve on a bed of rice with lime and chilli.