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Ingredients
US|METRIC
4 SERVINGS
- 1 piece pork belly (skin-on, 12″ x 9″/ 31 cm x 23 cm, approx 1.85 kg/65 oz)
- jamaican jerk spice (mixture: adapted from many recipes combined)
- 35 oz. green chilis (long Asian, or equivalent weight of jalapeño)
- 15 oz. scallions (or 10 thin ones)
- 7 cloves garlic
- 1/2 onion
- 3 Tbsp. ginger (1.8 oz/50 grams, approx 3″ or 8 cm of)
- 1 Tbsp. fresh thyme leaves
- 2 tsp. ground allspice
- 3/4 tsp. ground cinnamon
- 1 tsp. ground coriander
- 1/2 tsp. grated nutmeg (freshly)
- 1/4 tsp. ground cloves (or 4 whole of)
- 3 tsp. salt
- 1 1/2 tsp. freshly ground black pepper
- 1 tsp. sugar
- 2 tsp. soy sauce
- 2 tsp. malt vinegar
- 1 lime
- 1/4 cup coconut milk (for brushing)
- fine sea salt
- freshly ground black pepper
- 1 wedge lime (to serve)
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