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
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.