Jerk - Spiced Crispy Pork Belly with Slaw and Rice.

For those who like pork,here is a recipe with cabbage salad.

Ingredients (for 4 person): 600gr Pork Belly, 2pcs Brown Onion, 50gr Jerk Paste, 320gr Carrot and Cabbage Slaw Mix, 2pcs Dried or Fresh Bay Leaf, 0,5tsp Dried or Fresh Thyme, 100ml Mayonnaise, 260gr Basmati Rice, 30ml White Wine Vinegar.

Pat your pork belly dry with kitchen paper, then score the fatty side in a criss - cross pattern by drawing a sharp knife, deep through the skin to reach the meat below and season with a generous pinch of salt. Heat a large wide - based pan over a high heat, once hot, add the pork belly, fat - side down and cook for 4 min or until golden and crispy, then flip and cook for 2 min on the other side. Preheat the oven 180C .Peel and chop your brown onions into wedges. Add half your jerk paste and your dried thyme to a bowl with half your vinegar, a drizzle of olive oil and generous pinch of pepper. Add the pork belly and give it a good mix up. Cut 2 pieces of tin foil per pork belly approx., the size of A4 paper. Lay the onion wedges in the middle of the 2 pieces of foil, and top with your bay leaves and the browned pork. Loosely scrunch the edges of the foil around the pork leaving the skin exposed and transfer the parcels to a baking tray. Pour 150ml boiled water around the pork. Put the tray in the oven for 45 - 50 min or until the pork skin is crispy and the meat is cooked through and tender. Meanwhile, combine your carrot and cabbage slaw mix and mayo in a bowl with the remaining vinegar and a pinch of salt and pepper. Combine the remaining jerk paste and 2tsp sugar in a clean bowl with a pinch of salt and pepper. Meanwhile, add your basmati rice to a pot with a lid with 450ml cold water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 15min or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside -lid on - to steam until serving. Once the pork is ready, transfer it to a clean chopping board and slice. Add the cooked onion and any pork juice to the bowl with the jerk paste.