Ingredients

Step by step

1. Mix the jerk spice paste with the chopped chillies, allspice, sugar, pineapple juice and some seasoning. Score the pork belly slices lightly with the tip of a sharp knife; if using ribs there’s no need to do this. Tip into a dish large enough to hold them in a single layer and coat well in the jerk spice mixture. Cover and marinate in the fridge for at least 3 hours, or overnight if you can.
2. A few hours before cooking the pork, prepare the slaw, as the flavours will develop over time. Peel the mango with a vegetable peeler then slice off the ‘cheeks’ and trim as much flesh from the stone as you can. Chop into matchsticks and add to a mixing bowl, along with any juice. Slice the cabbage and red pepper so that they are a similar size to the mango, adding both to the bowl as you go.
3. Finely grate the ginger. Squeeze the flesh over a small bowl to extract as much of the juice as possible then discard the fibres. Add the mayonnaise, lime juice and coriander, stirring well to make the dressing. Season with a little salt and pepper, and add brown sugar to taste. Pour over the salad and mix well to coat. Chill until required.
4. When you are ready to cook, preheat the oven to 200°C, fan 180°C, gas 6. Spread the pork belly (or ribs) out in a single layer in a large foil-lined roasting tin and slide into the hot oven, pouring over any remaining juices from the bowl. After 15 minutes, reduce the heat to 170°C, fan 150°C, gas 3, and cook for another 55-60 minutes, turning over once or twice during cooking until tender and caramelised. If you are cooking bone-in ribs you may need another 5-10 minutes for really tender pork.
5. Serve the pork straight from the oven, with the slaw on the side and the lime wedges to squeeze over as you eat.