Jamaican slow-braised pork belly with sweet potato fritz

by Michael Favila @ 26 Aug 2013

Ingredients
1                pork belly (1kg)
                  Brown sugar, sea salt and freshly ground white
                  pepper, to taste
2 ltr            chicken stock

                  Jerk spice crackling, for garnishing
                  Sweet potato fritz and Jamaican rum raisin syrup,
                  for serving

Preparation
Rub the pork belly with the brown sugar, sea salt and freshly ground white pepper, to taste and chill in the refrigerator for about 4 hours. Place the chilled pork belly onto a roasting pan and roast in a pre-heated oven at 180°C for about 15 minutes. Remove the roasting pan from the oven and add in the chicken stock. Cover the roasting pan with aluminium foil and braise in the oven at 155°C for about 4 hours. Remove the braised pork belly from the oven and set aside to cool. Once cool, cut the braised pork belly into 5-cm cubes and pan-sear on all sides until crispy.

Place the slow-braised pork belly onto the centre of each serving plate and garnish with the jerk spice crackling. Serve with the sweet potato fritz and Jamaican rum raisin syrup. Serves 4

Jamaican slow-braised pork belly with sweet potato fritz

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