4 bird's-eye chillies, thinly sliced
1 green chilli or 1 Scotch bonnet, depending on how much heat you like
1 small bunch fresh coriander
10 garlic cloves
陆 white onion
1 small bunch flatleaf parsley
6 small Caribbean seasoning peppers (about 20g/戮oz), or a mix of red, yellow, and/or green mini sweet peppers
1 very ripe (dark brown/black) plantain, peeled and roughly chopped
4 spring onions
2 sprigs fresh thyme
pinch fresh thyme leaves
400ml tin coconut milk
300g/10陆oz coarse cornmeal or polenta
2 tsp ground allspice
10g/鈪搊z fresh bay leaf
salt and freshly ground black pepper
freshly ground black pepper
big pinch salt and coarsely ground black pepper
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp Caribbean curry powder
2 tbsp clear honey
400ml/14fl oz cold pressed rapeseed oil, or any neutral oil
2 large pinches sea salt
5 tbsp green seasoning (see above)
200ml/7fl oz sherry vinegar
300ml/陆 pint stock of your choice
unsalted butter, for turning/swirling
120g/4录oz cold unsalted butter, diced
pork cooking juices
2.4kg/5lb 5oz pork belly, deboned, skin on, skin and flesh scored