Jerk Glazed Pork Belly with Cantaloupe

Strip thyme leaves from stems (about 1 tbsp). Roughly chop scallions, garlic, ginger, and thyme together until fine — this is your jerk paste base. Alternatively, use a mortar and pestle to bruise and blend them together into a fragrant paste.

In a bowl, combine the chopped aromatics with cayenne, cloves, ground ginger, cumin, apple cider vinegar, olive oil, and salt. Squeeze in the juice of one lime and stir until a cohesive jerk paste forms. Taste — it should be pungent, warm, and bright.

Score the pork belly skin in a crosshatch pattern, cutting about 1cm deep without piercing through to the meat. This allows the marinade to penetrate and renders fat evenly. Season all over with black pepper and a pinch of salt.

Rub the jerk paste generously over every surface of the pork belly, pressing it into the scored lines and between the fat layers. Reserve 3 tbsp of paste for the glaze. Cover and refrigerate for at least 2 hours, ideally overnight for deep flavor penetration.

Preheat oven to 160°C (325°F). Place the marinated pork belly skin-side up in a roasting pan or cast iron Dutch oven — the skin will render and crisp during roasting. Add 100ml water to the pan to prevent the fond from burning during the first phase of cooking.

Roast uncovered for 1 hour, until the skin has begun to render and the edges show golden fat. The internal temperature should reach 60°C (140°F) at this stage.

While the pork roasts, combine brown sugar, honey, soy sauce, hot sauce, and the reserved jerk paste in a small saucepan. Simmer over medium-low heat for 5-7 minutes, stirring often, until the glaze thickens and coats a spoon. Remove from heat.

Increase oven temperature to 180°C (350°F). Brush the pork belly generously with the glaze, coating all exposed surfaces. Return to oven and roast for another 25-30 minutes, glazing twice more, until the skin is deeply caramelized and the internal temperature reaches 74°C (165°F) for safe consumption.

Remove pork belly from oven and rest for 10 minutes. This allows the juices to redistribute and the glaze to set into a lacquered finish. The skin should be burnished and slightly sticky.

Halve the cantaloupe and remove seeds. Cut into half-moon slices about 1cm thick. Arrange on a serving platter with a squeeze of fresh lime and torn mint leaves — the citrus and herb brighten the melon without cooking it.

Slice the rested pork belly between the scored lines into 2cm pieces. Arrange over or beside the cantaloupe, letting the caramelized glaze shine. Serve immediately while the skin retains its crispness.