This is another Caribbean favourite with my own little twist. Perfect finger food if you fancy getting a bit sticky!

catering menu
Pork Belly


  • 1kg pork belly
  • pinch salt & pepper
  • 2 ½ teaspoons of vegetable oil
  • 4 tablespoon honey
  • 1 tablespoon sugar
  • 2 tablespoon soy sauce
  • 2 tablespoons of fresh lemon juice
  • 1tsp Paprika
  • 1tsp pimento
  • 3 celery sticks, cut into 1-inch/2.5 cm pieces
  • 1 cinnamon stick
  • 2 tablespoon jerk marinade
  • 3 cherry tomatoes, halves


  1. Cut the pork belly into 10 slices, lengthwise.
  2. Season them with salt, soy sauce, jerk marinade, paprika, pimento, pepper, honey and rub them using your fingers.
  3. Add 1 teaspoon of vegetable oil, a pinch of sugar, and lemon juice.
  4. Coat the pork with the spices and let it marinate for 30 minutes.
  5. Heat the remaining vegetable oil in a skillet. Cook the pork belly for about 4-5 minutes on one side. Turn the pork belly over and cook it for another 4-5 minutes on the other side.
  6. Add the celery and sticks, and cook them together with the pork.
  7. Add the cherry tomatoes and cook everything for 2-3 more minutes before turning off the heat.