On Christmas day, my family traditionally serves up jerk roast pork. This Christmas, I wanted to try something different this Christmas and so my husband suggested porchetta.
This traditional Italian roast is typically a whole loin of pork belly left whole, stuffed and rolled with classic Italian herbs. You’d be having pork for days!
I’ve given my porchetta a Caribbean twist paying homage to my Jamaican roots.
Serving up to 6 people, this recipe also comes with a tasty jerk sauce.
My hubby is very good at butchery, so he did all of the heavy work in getting it perfectly prepped.
If you need a perfectly prepped pork belly to make porchetta, ask your local butcher to butterfly you 1.5 kilos’ worth of pork belly similar to how it’s done in this video by Scott Rea (4:03).
Also, I highly recommend that you prep this recipe the night before you plan to serve it. It’s a bit of a mission but it’s so worth it! Especially with that tasty pork crackling!
1.5 kg pork belly, butterflied
For the jerk seasoning
6 stalks green onions, chopped
4 garlic cloves, chopped
2 tbsp. ground allspice
2 tbsp. dried thyme
2 tsp. cayenne pepper
1 tsp. ground black pepper
2 tsp. salt
2 tsp. ground nutmeg
4 tbsp. dark brown sugar
2 tsp. malt vinegar
6 fl. oz. vegetable oil
1 thumb-sized piece of fresh ginger, chopped
2 shallots, chopped
1 ½ scotch bonnet peppers, chopped
I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official with #neyskitchenofficial or contact me to submit your photos.