Ingredients

• 1.5kg/3lb 5oz pork belly
• rind removed
• 1 tbsp dry jerk seasoning
• 300ml/10fl oz dry cider
• 475ml/17fl oz chicken stock
• 1 onion
• sliced into 1cm/½in rings
• 4 garlic cloves
• sliced
• 4 sprigs fresh thyme
• sea salt and freshly ground black pepper
• hot pepper sauce
• to serve
• 675g/1lb 8oz new potatoes
• scraped or scrubbed
• 100ml/3½fl oz extra virgin olive oil
• 225g/8oz fresh shelled peas

Directions

• Preheat the oven to 180C/350F/Gas 4. Rub the pork belly with the jerk seasoning and place in a heavy-based frying pan
• fat-side down. Cook for a few minutes until golden-brown then quickly sear on all sides to seal. Remove the pan from the heat and leave to rest for about five minutes.
• Pour the cider into a large jug with the chicken stock. Place the onion rings in a roasting tin and scatter over the garlic and thyme. Lay the rested pork belly on top
• skin-side up
• and pour the cider mixture around the meat. Season to taste with sea salt and freshly ground black pepper. Cover with tin foil and braise in the oven for 2½-3 hours
• or until the pork is tender and completely soft.
• Remove the foil and turn the oven up to 230C/450F/Gas 8. Roast the meat for another 20-25 minutes until lightly crisp and golden-brown. Remove from the oven and set aside to rest.
• Meanwhile
• place the potatoes in a large pan of salted water and bring to a boil. Cover and simmer for 12-15 minutes until tender then drain well. Tip the drained potatoes into a large bowl and gently crush each potato with the back of a fork until it just splits. Drizzle over the oil
• season with sea salt and freshly ground black pepper and mix carefully until all the oil has been absorbed.
• Meanwhile
• cook the peas in a separate pan of boiling
• salted water for 3-4 minutes until tender then drain well. Mix the peas through the crushed potatoes and season to taste with sea salt and freshly ground black pepper. Arrange the mash-up on plates with slices of the pork belly. Serve at once with hot pepper sauce.