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:
1. To make the Jamaican jerk sauce, add all the ingredients to a blender and blitz until incorporated.
2. 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.
3. Prepare the pork belly lollipops by rolling each one into a pinwheel shape and securing with a wooden or metal skewer.
4. Place the lollipops onto a pre-heated barbecue, brush with more jerk sauce and grill for roughly three minutes per side.
