This roast pork recipe from Fish, Wings & Tings makes a fantastic Sunday lunch or centrepiece for a family party. Very simple but packed with flavour, it’ll become a firm favourite in no time.
- 1kg fresh boneless pork belly, skin left on and scored
- 8cm piece of ginger
- 25 cloves garlic, peeled and grated
- 1 tablespoon fresh thyme leaves
- 2 scotch bonnet peppers, finely chopped
- 375ml dark rum
- 10–15 dashes Angostura bitters
- 2 tablespoons annatto oil
- sea salt and freshly ground black pepper
Ask your butcher to score the skin on the pork or use a super sharp knife to do this yourself. Place the pork in a dish and season well.
Finely grate the ginger and then squeeze the pulp over a small bowl to extract the juice. Discard the pulp. Add all the remaining ingredients to the juice and mix; then pour the marinade over the meat. Massage it into the pork (it is best to wear gloves for this if you are sensitive to chilli) and leave it to marinate overnight in the fridge.
Preheat the oven to 250℃ and take the pork out of the fridge to come up to room temperature. Line a roasting tin with foil and place the pork in it, scraping off any excess marinade.
Roast the pork for 1 hour, then remove from the oven and allow to cool. Cut the pork into cubes and serve with hot pepper sauce on the side. The skin will be crisp and the meat very tender.