Ingredients:
- 1 pack of Inishella Pork Belly Strips
- 4 chilli peppers
- 6 cloves garlic
- ½ a red onion, peeled and roughly chopped
- 5 spring onions, peeled and roughly chopped
- Juice of 1 lime
- 5cm piece of fresh ginger, peeled and grated
- 4 tbsp white vinegar
- 4 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp ground allspice
- 2 tbsp brown sugar
- 1 tsp ground nutmeg
- 1 tsp cinnamon
- 2 tbsp olive oil
- 5 sprigs of fresh thyme
- 1 tsp salt
- 1 tbsp ground black pepper
Method:
- To make the Jamaican jerk sauce, add all the ingredients to a blender and blitz until incorporated.
- Add the Inishella pork belly strips to a dish and spoon over roughly half the sauce. Mix to combine and place in the fridge for at least one hour to marinade.
- Prepare the pork belly lollipops by rolling each one into a pinwheel shape and securing with a wooden or metal skewer.
- Place the lollipops onto a pre-heated barbecue, brush with more jerk sauce and grill for roughly three minutes per side.
