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Finally! Summer is here… It was touch and go there for a minute with this British weather, but its here! Full of sunshine, and rain! Wouldn’t be the same without the rain…

It has been a while since I wrote. A lot was going on, and the longer I didn’t write, the more I had nothing to write about! Or at least that’s what I thought. But here I am, sitting at Miss J’s window writing!

Plenty has happened, and not happened. You will be happy to know that I am still madly, deeply in love with my Jamaican. Much to the dismay of a lot of people, we are still going strong. I think I owe most of that to the genius of Skype. Do not be fooled, long distance is much harder than anyone says it is. But we have managed quite well.

I’m all done with university, well the exam part at least, but it felt good to walk out of there knowing I have spent too many years roaming those hallways in pursuit of a degree and I was done! The build up with the exams and the stress, I slept for 2 days straight! Someone told me that that race may be over, but it’s just the beginning of a brand new race… and this is true!

And so I have thrown myself into the rat race (is that what they call it?) I’m doing work experience at a Marketing/PR firm, and oh wow! How amazing is it to wake up and say ‘I’m going to work.’ I don’t think I have uttered those words, Oh! Except a short stint as a bartender in a club in Bradford. But that was in a different life. Anyway, it’s not a paying job, but it’s still working no? I’m enjoying every minute of it…

But in the spirit of summer, BBQ’s, and my new obsession for pork belly, I experimented a little with a new recipe… I have searched high and low for a good Jerk recipe on line, in recipe books but I have found that it’s a lot like African cooking, or soul food, it’s not always about the perfect recipe but the one that works for you, the one that feels good to you… so that’s what I did with this one. It may not even be Jerk; I’m going to call it Jerk Belly of Pork with a Kenyan Twist… the twist being that I made it and the Royco! I know a few people who would be happy about that addition.

I’ve  marinated the pork for a couple, ok more than four days, which is a bit long, but haven’t had the chance to BBQ the fella…

The recipe is in two parts and here’s the first part…

For the marinade:

  • 1 onion
  • 2 cloves garlic
  • Chillies (preferably scotch bonnet, but any chillies will do)
  • spring onions, roughly chopped
  • 1 or 2 tsp ground allspice
  • ½ cup orange juice
  • A few sprigs thyme, leaves picked
  • Small piece ginger, coarsely grated
  • large piece pork belly, about 1.5kg
  • ½ cup soy sauce
  • 1 ½ tsp Royco (optional)

Put the onion, garlic, chillies, allspice, orange juice and thyme in a food processor and blend until smooth. Using a sharp knife, score the skin and fat of the pork belly. Place it in a bowl, or roasting pan.

Pour over the marinade, rubbing it well into the pork and between all the scores in the skin and fat, it is best to use your hands for this (wear gloves if worried about the chilli).

Drizzle with the soy sauce or gravy browning and rub this in as well. Leave to marinate until ready to BBQ!

So this is as far as I’ve gotten with the pork… look out for part II, with the recipe for the sauce and pictures of the BBQ’d belly!

Good to be back writing!  and thank you Miss J. lending your window:)

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