1 spice 2 ways – Caribbean Jerk

With Father’s Day this weekend, why not spoil day to a special Sunday roast? I’ve recently discovered rolled pork belly – found at Spar and Woolworths so far – it is quite an inexpensive cut. Moist and tender, with the crackling everyone loves, it’s a fairly easy way to make an impressive roast.

I love pork with fruit and sweetness – I’ve added dates and made a sweet carrot puree – which works wonderfully with the spicy hit of the Caribbean Jerk and moist pork. Not only a treat for dad, this is a lunch the whole family will love – especially with the chilly weekend ahead of us.

Caribbean Jerk

Caribbean Jerk isn’t only a spice you should bring out in the depths of winter – we can’t wait for summer so we can generously sprinkle this over chops and chicken on the braai. With grilled pineapple and a fresh tomato and herb salsa, we can’t wait for the sunshine days to return.

Pork Roast Recipe

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Ingredients:
600g rolled pork belly or loin
eat.art Caribbean Jerk spice mix
1 tbsp olive oil

for the carrot and date puree
4 large carrots, peeled and sliced
2 dates, stoned
100ml fresh cream
salt to taste

Method:
Preheat your oven to the highest temperature – around 240C. Cut the skin of the rolled pork belly into 1cm slices, stopping before you hit the meat. Place in a baking tray, drizzle with the olive oil and rub over approximately 2 tbsp of the Caribbean Jerk spice mix, making sure the spices reach in between the cuts you made.

Place the pork in the oven at maximum temperature and roast until the skin turns into crackling – approximately 30 minutes. Turn the heat down to 180C for approximately 30 minutes, before increasing the heat to maximum for another 30 minutes.

Check to ensure fully cooked and allow to rest for 10 minutes before serving.

While the pork is roasting boil or steam the carrots until they are very tender. Place in a blender with the dates and cream and blend until smooth. Add salt to taste.

Carve the pork into 1 cm slices and serve on top of the carrot puree.

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