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<\/p>\nMelissa Thompson served up a tasty jerk pork belly with roasted cabbage and lime dressed butter on Jamie’s Ultimate BBQ.<\/p>\n
The ingredients are: 500g pork belly, cut into 1.5cm-thick slices, 1 sweetheart cabbage, cut into 4 wedges and your favourite chilli pepper sauce, to serve.<\/p>\n
For the dry rub: 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 tablespoon ground pimento berries (allspice), 2 teaspoons ground ginger, 1 tablespoon dried thyme, 3t teaspoons ground black pepper, 2 teaspoons sea salt, 2 teaspoons golden caster sugar, 1-2 teaspoons ground Scotch bonnet powder (if you can\u2019t find it, use dried habanero or cayenne pepper, or leave out and use a bit more Scotch bonnet in the wet marinade) and 2 teaspoons smoked paprika.<\/p>\n
For the jerk marinade: 20g piece of ginger, peeled and roughly chopped, 1-2 spring onions, trimmed and roughly chopped, 1 tablespoon pimento berries, \u00bd a tablespoon golden caster sugar, 3-4 garlic cloves, peeled, 6 thyme sprigs, roughly stripped, 1\u00bd tablespoons white wine vinegar (or apple cider vinegar), \u00bd Scotch bonnet, deseeded or not depending on heat tolerance, \u00be of a teaspoons sea salt and \u00be of a teaspoon freshly ground black pepper<\/p>\n
For the lime chilli butter: 1 medium garlic clove, peeled and finely chopped, \u00bc -\u00bd Scotch bonnet, deseeded and finely chopped, 1 spring onion, finely sliced, 100g salted butter, at room temperature, 1 lime, zest of and quartered for garnish and freshly ground black pepper.<\/p>\n
For the jerk sauce: 4 tablespoons barbecue sauce, 1 tablespoon tomato ketchup, a drizzle of honey and 1 teaspoon white wine vinegar.<\/p>\n
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