Caribbean Inspired Jerk Pork Belly with coconut-infused sweet potato dauphinoise

By Karlis Pumpurins


2.5kg thick cut pork belly


  • 3 large scotch bonnet peppers
  • ½ bunch thyme
  • 6 cloves garlic
  • 1 bunch spring onion
  • 1tsp ground cumin
  • 500g tinned mandarin segments
  • 1ltr pineapple juice
  • 60ml dark soy sauce
  • Salt and pepper to taste


(blend everything in a food processor until smooth, pass through a chinois, then reduce by half)



  • 1.5kg sweet potatoes
  • 1.5kg white potatoes
  • 6 cloves of garlic, finely chopped and roasted
  • 500ml coconut milk
  • 500ml double cream
  • Salt and pepper to taste


(cream, coconut milk, salt, pepper and garlic are mixed together)


Sweet potato crisps

  • 1 large sweet potato (cut 2cm wide and make long slices using a peeler)



  • 300g red kidney beans
  • 1 large carrot, julienned
  • 1 head of frisee, pickled
  • 100g spring onion, julienned green parts
  • Thyme leaves for garnish
  • Lemon juice and olive oil to dress
  • Micro coriander and violets for garnish


(Put the carrots and the spring onion in cold water in the fridge. This will give them a nice shape and a firm texture. )



Remove the skin, score to make a fine diamond pattern then marinade the pork belly for 24 hours in a fridge. Score the skin the same way and put in freezer.

Make the crackling by slicing long triangle shapes of the skin while it is still frozen. Then put it in a gastro tray on parchment paper, oil it and salt it. Cover with another piece of parchment and press another tray on top of it. Roast in the oven at 180C for 45 minutes.

Drain the marinade through a chinois in a saucepan and put the pork on a cooking rack on top of a gastro tray and pour some water in the tray. (This will prevent smoking whilst the pork is cooking). Cook the pork in the oven at 180C for 45 minutes. Then cover it with parchment and tinfoil, turn down the heat to 160C and cook for another 1 hour and 10 minutes.

In a half size gastro tray layer the sweet potatoes and white potatoes evenly adding the cream mixture in between layers. First sweet, then white until seven layers are made. Top with 250g melted clarified butter and a cartouche. Cook in the oven at 180C for 50 minutes. Then rest.

Take the pork out and let it rest for 20 minutes. Then square it off and cut into 12 even pieces.

Reduce the marinade again by 1/3 to make the sauce. Adjust seasoning if needed.

Turn out the dauphinoise on a chopping board. With a 10cm ring cutter cut out 6 discs. Use a blowtorch to give the potatoes a dark charred edge.

Mix the salad and dress it with the lemon juice and olive oil.

Bake the sweet potato strips in an oven at 180C for 9 minutes. Season with salt.

Put the potatoes on one side of the plate and stack two pieces of pork next to it. Pour a couple of tablespoons of the sauce over the pork.

Put the salad on the other side of the plate and stick a few crisps and crackling between the pork and the potatoes. Garnish with violet flowers, micro coriander and thyme leaves.

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