Sweet ‘n’ Spicy Jerk Pork

I don’t have words to describe how delicious this recipe is. All I can say is when I start to prepare it, everyone in the house stands around the kitchen in anticipation of dinner. And no matter how much I make, there are NEVER any leftovers…

Prep Time: 15 minutes

Cook time: 40 minutes

Serves: 4


6 pork belly strips no bone (pork belly cut into strips: can get from Supermarket)
6 tbsp picante marinade
2 tbsp peanut oil
1 tbsp sesame oil
250 ml dry cider

PICANTE MARINADE (makes 200 ml)
200 g pepperdew picante peppers (drained)
1 tsp black pepper
4 garlic cloves
2 tbsp fresh thyme
4 spring onions – roughly chopped
½ tbsp ground cinnamon
¼ tbsp ground nutmeg
1 tbsp ground allspice
1 tsp salt
1 zest & lemon juice
1 inch fresh ginger – skinned & chopped
1 tbsp sesame oil


For the picante marinade – place all the ingredients in a processor and blend until you have a coarse paste. Place in a jar and this can be kept in the fridge for up to 1 month – it improves with time (yields 200 ml).

Take your pork belly and marinate in your picante sauce for at least 30 minutes, overnight if possible, turning the pork now and again.

In a large frying pan, pour in both oils and when nice and hot place your pork in, you want to hear that lovely sizzle. Cook for 5 minutes each side, on a medium heat until nicely golden on each side. Then reduce the heat and cover the pan.

Cook, turning meat occasionally for further 15 minutes.

After a further 5 minutes increase the heat, remove the lid and pour in the cider to deglaze the pan. Stir well, scraping all the flavour from the bottom of the pan and coating the pork in the cider and cook until the juices reduce by half.

Serve : Cut your pork strips on a diagonal, drizzle with your sweet cider sauce and serve with apple slaw (also on the website – check it out)