Caribbean Smoked Platter for 2

For the Jerk Pork Belly Burnt Ends:

• 750 Grams Pork belly (Skin off, cut into 2–2.5cm cubes)
• 1.5 Tbsp Jerk seasoning (Use a good quality blend or homemade)
• 1 Tbsp Light brown sugar
• 25 Ml Dark rum
• 50 Ml Pineapple juice
• 1 Tbsp Honey

For the Jerk Chicken Thighs:

• 4 Pieces Chicken thighs (Bone-in, skin-on)
• 3 Tbsp Jerk paste or dry rub (Rub under the skin for extra flavour)
• 2 Tbsp Olive oil
• 1 Whole Lime (Juiced)

For the Scotch Bonnet Onion Jam:

• 1 Whole Red onion (Thinly sliced)
• 0.5 Whole Scotch bonnet chilli (Finely chopped, deseed if you prefer it milder)
• 1 Tbsp Light brown sugar
• 0.5 Tbsp Balsamic vinegar
• 1 Tsp Olive oil

For the Sweet Potato Wedges:

• 2 Whole Sweet potato (Large, cut into chunky wedges)
• 1 Tbsp Olive oil
• 0.5 Tsp Cinnamon
• 0.5 Tsp Ground allspice
• To taste Salt and pepper

For the Coconut Lime Corn Ribs:

• 2 Whole Corn cob (Quartered lengthwise into ribs)
• 1 Tbsp Coconut oil (Melted)
• 1 Tbsp Unsalted butter (Dot on before smoking)
• 0.5 Whole Lime (Zested)
• 1 Pinch Chilli flakes
• 2 Tsp Lemon dressing (Use Lincolnshire Drizzle Co. lemon dressing for best results)

For the Pineapple Fingers:

• 8 Pieces Pineapple fingers (Pre-cut, fresh if possible)
• 1 Tbsp Butter (Melted)
• 0.5 Tbsp Dark rum
• 0.5 Tbsp Light brown sugar