Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely chop 4 cloves of garlic, grate 2 inches of fresh ginger, and mince 1 whole Scotch bonnet pepper (removing seeds for less heat), then combine these with 2 tablespoons of fresh lime juice, 1 tablespoon of ground allspice, 1 teaspoon of dried thyme, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper to create a marinade.

2. 2

   Rub the marinade thoroughly over 2 pounds of pork belly, ensuring all surfaces are coated, and refrigerate for at least 2 hours or preferably overnight to allow the flavors to penetrate.

3. 3

   Place the marinated 2 pounds of pork belly into a steamer basket, ensuring it is elevated above boiling water, and steam over medium-high heat for 2 hours, replenishing water as needed, until the pork belly is tender.

4. 4

   While the pork belly steams, chop 1 medium onion and 1 medium bell pepper, then thoroughly wash and coarsely chop 1 pound of fresh callaloo leaves (or spinach).

5. 5

   In a large pot, sauté the chopped 1 medium onion and 1 medium bell pepper in 1 tablespoon of oil until softened, then add the chopped 1 pound of callaloo and 1/2 cup of full-fat coconut milk, stirring to combine.

6. 6

   Simmer the callaloo mixture uncovered for 15-20 minutes, or until the callaloo is tender and the liquid has slightly reduced, stirring occasionally.

7. 7

   Carefully remove the steamed 2 pounds of pork belly from the steamer, let it rest for 10 minutes, then slice into thick pieces.

8. 8

   Serve the sliced pork belly alongside the prepared callaloo, ensuring each serving receives an equal portion.