Events and Celebrations

Rum & Maple Pork Belly

prep 5 mins, plus marinating cook 1 hour 40 mins—1 hour 50 mins
  • 1 kg (2 lb) piece of pork belly, skin and ribs removed, or same weight pork belly rashers
  • 1 tablespoon olive oil
  • 2–4 tablespoons jerk spice seasoning
  • 125 ml (4 fl oz) maple syrup
  • 100 g (3½ oz) light brown soft sugar
  • 4 tablespoons dark rum
  • juice of 1 orange
  • 2 tablespoons red wine vinegar
  • ½ teaspoon ground cinnamon
  • salt and pepper

Place the pork belly in a ceramic dish and brush with oil. Rub the jerk seasoning all over the pork and marinate overnight in the refrigerator. Return to room temperature 1 hour before cooking and remove from the marinade.

Cook the pork belly on a hot barbecue for 10 minutes each side until browned, then transfer to a rack set over a roasting tin. Cook by indirect grilling method (see page 12) for 1 hour.

Meanwhile, make the glaze. Place all the ingredients in a saucepan and heat gently until the sugar is dissolved. Simmer gently for 10 minutes until the glaze is thick and syrup-like.

Brush the pork belly with the glaze and cook for a further 10–15 minutes each side until it is fully glazed and meltingly tender.

Like This? Try These
More on Food