Jerk Pork Belly Strips with Roasted Pineapple

Cooking time
Serves2-4 people
Gluten-free diets
Jerk Pork Belly Strips with Roasted Pineapple

Aromatic jerk spices, sweet roasted pineapple and crispy slices of pork belly are a match made in heaven. Delicious paired with brown basmati rice and black beans spiced with fresh thyme, a pinch of mixed spice and lime zest.


  • 500g pork belly strips
  • 1 ½ tsp Jamaican jerk seasoning
  • 6 bay leaves
  • A pinch of sea salt
  • 1/2 pineapple
  • 50g unsalted butter
  • 1 tbsp Demerara sugar
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1. Preheat your oven to 220°C/Fan 200°C/Gas 7.
2. Rub the belly strips with the jerk seasoning. Dust with a pinch of salt. Tuck a bay leaf under each belly strip. Roast for 30 mins or till the pork fat has rendered down and is golden and crisp. Remove from the oven once cooked but keep the oven on.
3. Carve the skin from your pineapple. Cut into 2-3cm-thick slices. Set a large frying pan over high heat. Add the butter. Once melted, add the pineapple slices, in a single layer. Gently fry till just golden. Flip, dust the sugar over, cook till golden on the other side. Flash in the oven for a moment to melt and caramelise the sugar on the top. Serve alongside the pork belly slices.
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