Jerk-spiced Porchetta
Difficulty level: Medium
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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!

Prep Time
10-15 minutes
Cooking/Baking Time
3-4 hours

1.5 kg pork belly, butterflied
Flaky salt

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

  1. Place all the jerk seasoning ingredients into a blender until it forms smooth paste. Set aside.
  2. Evenly score the skin of the pork belly with the tip of a very sharp knife. Open the pork belly like a book skinned side down then evenly spread 8-10 tbsp. or about half the marinade all over the pork meat.
  3. Tightly roll the pork from the more flexible end until you have a nice pork roll.
  4. Place the pork roll seam side down and gently wipe away any marinade. Cut 5 long pieces of butcher’s twine (string), then tie one round the middle ensuring it’s secure but not squeezing the roll. Add more ties spacing them about 1 inch apart. Cut any excess string.
  5. Evenly and generously rub the flake salt into the skin. Plenty of salt will draw the moisture out and produce amazing crackling!
  6. Roll the pork tightly in a couple of sheets of cling-film to keep its cylinder shape. Leave to set in the fridge overnight.
  7. Remove the pork belly from the fridge 4 hours before you plan to roast it. Once the pork has come to room temperature, remove the clingfilm, then again Evenly and generously rub the flake salt into the skin.
  8. Preheat oven to 230º Celsius and place a baking trivet or oven-safe rack into a roasting tray.
  9. Once the oven it up to temperature, 3 fl. oz. boiling water into the roasting tray, place the pork on top of the trivet, then bake in the top half of the oven for 1 hour, rotating the baking tray, horizontally and vertically, every 15 minutes.
  10. Reduce the heat to 170º C, and bake for 2-3 hours rotating the tray every 30 minutes. Using a meat thermometer, check the internal temperature of the pork after the first 1 ½ hours of roasting. Once the internal temperature reaches 70º C, it’s ready to remove from the oven.
  11. When the pork is cooked, remove from the oven then carefully transfer it to a serving plate. Cover tightly with foil and leave to rest for 30 minutes before slicing and serving.
  12. In the meantime, create the jerk sauce. Pour about 5 fl. oz. of boiling water to the roasting tray to de-glaze it. Stir well then carefully poor into a medium-sized pan. Place over a medium heat, add the remaining jerk seasoning and stir well until hot. Add a little more water to your desired consistency. Serve with the porchetta.

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