Get ready for a fusion feast! This recipe from Lauren Wilmott (@cheflaurenwilz) blends two well-known Jamaican recipes with classic Vietnamese bánh mì. It’s a tasty, textured delight, perfect for summer or for making the most of leftover pork belly.
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Serves
4
Pork Belly
Sea Salt
Neutral Oil
FOR THE JERK PASTE:
Fresh Thyme
Spring Onions
Pimento Seed
Scotch Bonnet Chillies
Browning
White Onion
Garlic Cloves
Ground Nutmeg
Ground Cinnamon
Honey
Lime
FOR THE ESCOVITCH:
Carrot
Shallot
Red Bell Pepper
Yellow Bell Pepper
Unknown ingredient
Mango
FOR THE PICKLING LIQUOR:
Apple Cider Vinegar
Caster Sugar
White Peppercorn
Pimento Seed
TO SERVE:
Demi-Baguette
Fresh Coriander
Mayonnaise
Serves
4
Pork Belly
Sea Salt
Neutral Oil
FOR THE JERK PASTE:
Fresh Thyme
Spring Onions
Pimento Seed
Scotch Bonnet Chillies
Browning
White Onion
Garlic Cloves
Ground Nutmeg
Ground Cinnamon
Honey
Lime
FOR THE ESCOVITCH:
Carrot
Shallot
Red Bell Pepper
Yellow Bell Pepper
Unknown ingredient
Mango
FOR THE PICKLING LIQUOR:
Apple Cider Vinegar
Caster Sugar
White Peppercorn
Pimento Seed
TO SERVE:
Demi-Baguette
Fresh Coriander
Mayonnaise
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by prepping the pork the night before or at least 3 hrs prior. Begin by puncturing the entire pork skin with a knife, then generously sprinkle sea salt all over the skin. Next, score the flesh side of the pork both vertically and horizontally.
Step 2.
Blend all the jerk paste ingredients together. Reserve one-third of the jerk paste and massage the remaining two-thirds into the pork flesh only.
Step 3.
Place the prepared pork on a rack-lined tray in the fridge. Leave uncovered overnight to allow the flavours to soak in and the skin to dry.
Step 4.
On the day of cooking, heat the oven to 160°C. Remove the pork from the fridge and wipe away any excess salt from the skin, ensuring it's thoroughly dry.
Step 5.
Roast the pork in a roasting tin for approximately 40 mins until tender.
Step 6.
While the pork is cooking, thinly slice the carrot, shallot, peppers, Scotch bonnet and mango into julienne strips. Set aside.
Step 7.
Prepare the pickling liquor by combining the apple cider vinegar, sugar, white peppercorns and pimento seeds in a small saucepan. Add water, to taste. Simmer over a low heat for 5 mins until the sugar completely dissolves.
Step 8.
Place all the julienned vegetables (except the mango) into a heatproof bowl and pour the pickling liquor over them. Wrap the bowl in cling film to enhance the flavours.
Step 9.
Pick the coriander leaves and set them aside in cold water to keep them fresh.
Step 10.
After the initial 40 mins of cooking, increase the oven temperature to 220°C and continue to roast the pork for an additional 20-25 mins until the skin starts to blister and turns golden brown. Turn the grill onto low, then transfer the bellies under until the skin goes crispy and crackles, 3-6 mins.Let the pork rest for 15-20 mins before chopping.
Step 11.
Meanwhile, combine the reserved jerk paste with 2 tbsp water and 2 tbsp honey in a saucepan. Heat over a medium heat until it thickens into a sticky glaze.
Step 12.
Slice the pork bellies and brush with the prepared honey jerk glaze.
Step 13.
Cut open the baguettes and spread mayonnaise over the bread.
Step 14.
Layer slices of the glazed pork onto the bread, then top with the pickled vegetables and fresh coriander.
Step 15.
Serve and enjoy your flavourful crispy honey jerk pork bánh mì.
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