Crispy Honey Jerk Pork Bánh Mì

Start by prepping the pork the night before or at least 3 hrs prior. Begin by puncturing the entire pork skin with a knife, then generously sprinkle sea salt all over the skin. Next, score the flesh side of the pork both vertically and horizontally.

Blend all the jerk paste ingredients together. Reserve one-third of the jerk paste and massage the remaining two-thirds into the pork flesh only.

Place the prepared pork on a rack-lined tray in the fridge. Leave uncovered overnight to allow the flavours to soak in and the skin to dry.

On the day of cooking, heat the oven to 160°C. Remove the pork from the fridge and wipe away any excess salt from the skin, ensuring it's thoroughly dry.

Roast the pork in a roasting tin for approximately 40 mins until tender.

While the pork is cooking, thinly slice the carrot, shallot, peppers, Scotch bonnet and mango into julienne strips. Set aside.

Prepare the pickling liquor by combining the apple cider vinegar, sugar, white peppercorns and pimento seeds in a small saucepan. Add water, to taste. Simmer over a low heat for 5 mins until the sugar completely dissolves.

Place all the julienned vegetables (except the mango) into a heatproof bowl and pour the pickling liquor over them. Wrap the bowl in cling film to enhance the flavours.

Pick the coriander leaves and set them aside in cold water to keep them fresh.

After the initial 40 mins of cooking, increase the oven temperature to 220°C and continue to roast the pork for an additional 20-25 mins until the skin starts to blister and turns golden brown. Turn the grill onto low, then transfer the bellies under until the skin goes crispy and crackles, 3-6 mins.Let the pork rest for 15-20 mins before chopping.

Meanwhile, combine the reserved jerk paste with 2 tbsp water and 2 tbsp honey in a saucepan. Heat over a medium heat until it thickens into a sticky glaze.

Slice the pork bellies and brush with the prepared honey jerk glaze.

Cut open the baguettes and spread mayonnaise over the bread.

Layer slices of the glazed pork onto the bread, then top with the pickled vegetables and fresh coriander.

Serve and enjoy your flavourful crispy honey jerk pork bánh mì.