Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely chop 2 pieces of Scotch Bonnet peppers, 4 stalks of green onions, 4 sprigs of fresh thyme leaves, 2 inches of fresh ginger, and 6 cloves of garlic.

2. 2

   In a large bowl, combine the chopped aromatics with 2 tablespoons of ground allspice, 0.25 cup of soy sauce, 0.25 cup of lime juice, 0.25 cup of brown sugar, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of vegetable oil to form the jerk marinade.

3. 3

   Score the skin side of 2 pounds of pork belly in a crosshatch pattern, then rub the jerk marinade thoroughly over all sides of the pork belly; cover and refrigerate for at least 4 hours, or preferably overnight.

4. 4

   Preheat your tandoor oven to a moderate heat, around 350-375°F (175-190°C), and place the marinated pork belly directly onto a tandoor skewer or a sturdy metal rack inside the tandoor.

5. 5

   Roast the pork belly in the tandoor for 2 to 2.5 hours, or until it is tender and the internal temperature reaches 185°F (85°C).

6. 6

   While the pork belly roasts, prepare the glaze by simmering 1 cup of pineapple juice, 0.25 cup of brown sugar, 0.5 chopped Scotch Bonnet pepper, and 1 tablespoon of lime juice in a small saucepan over medium heat until reduced and slightly thickened, about 15 minutes.

7. 7

   During the last 30 minutes of cooking, brush the roasted pork belly generously with the pineapple-Scotch Bonnet glaze every 10 minutes until caramelized and sticky.

8. 8

   Remove the tandoor jerk pork belly from the oven, let it rest for 15 minutes before slicing it into thick pieces, and serve immediately with any remaining glaze.