1. To prep the pork. About 2hrs before you’re going to cook the pork score the skin using a really sharp knife. Score through the skin but not all the way to the meat. Score diagonally from edge to edge about 2 cm apart. Then score the opposite way so that you get a criss-cross effect. Use kitchen roll to pat the skin dry. Sprinkle plenty of salt all over (I used sea salt but table salt works too) and rub it in, making sure it gets in the cracks. Pop it back in the fridge for 45mins. Then take it out, use kitchen roll to dry it again, add a bit more salt and rub in again, back in the fridge for half an hour. Remove and repeat but this time don’t put back in the fridge leave out to come up to room temp. Before it goes in the oven dry the skin again and at the same time remove some of the excess salt.
2. Pre heat the oven to 220℃ . Slice the onion and garlic. Wash the sweet potato (no need to peel) and cut it into chunks roughly similar sizes – about 6-7cm x 6-7cm.
3. Put a shallow casserole or high sided frying pan that will go on the hob and in the oven over a medium high heat and add the oil, onion and garlic. Fry for 5 mins or so until soft. Add the jerk, paprika and smoked paprika and cook for another 1-2 mins then add the tomatoes, beans (including the liquid they come in), salt and Worcester sauce.
4. Add the chunks of potato, putting them around the dish so they make a kind of stand for the pork belly. Place the pork belly on top and put it all in the oven. After half an hour turn the heat on the oven down to 160℃ and cook for another 1.5hrs.
5. Remove from the oven, take the pork off the top and set it aside to carve. Use a fork to mash the sweet potato chunks into the bean mixture and mix.