Jerk Marinade (Makes 1½ quarts):
3 whole medium sized yellow onions, chopped
1½ cups fine chopped scallions
6 teaspoons thyme, minced
3 teaspoons Kosher salt
3 teaspoons brown sugar
3 teaspoons allspice, ground
1½ teaspoons nutmeg, ground
1½ teaspoons cinnamon, ground
3 teaspoons black pepper, ground
3 scotch bonnet peppers
9 tablespoons soy sauce
3 tablespoons canola oil
3 tablespoons cider vinegar

Jerk Pork Belly:
1 pork belly
3 cups jerk marinade
2 whole medium yellow onions, diced
3 carrots, peeled and diced
4 stalks celery, diced
1 gallon chicken stock
2 quarts veal stock

Pepper Jellies:
3 Scotch bonnet peppers fresh or habaneras
2 cups water
2 ounces sugar
2.6 grams gellan
0.7 grams gellan LT-100
1.5 grams fine sea salt
4 sheet silver gelatin, bloomed

Garnet Yam Purée:
4 cups yams, peeled and diced
1 ounce olive oil
6 cups water
1 tablespoon glucose powder

To Assemble and Serve:
16 pieces jerk pork cubes
1 cup black-eyed peas, cooked
1 cup plantains, diced and fried
6 Thumbelina carrots, braised and halved
1 tablespoon thyme leaves, picked
1 cup garnet yam puree
16 sheet pepper jelly slices
2 ounces micro Swiss chard

METHOD

For the Jerk Marinade: 
Place the onions, scallions, thyme, salt, sugar, allspice, cinnamon, pepper, peppers, soy sauce, canola oil, and vinegar into a food processor and purée until smooth. 

For the Jerk Pork Belly:
Preheat an oven to 325ºF. Marinate the pork over night with 4 cups of the marinade. Remove the pork from marinade and scrape off the excess marinade. Cut the pork belly in half and season. In a large sauté pan, sear pork on both sides until golden brown. Transfer the pork into a 4-inch hotel pan. Add the onions, carrots and celery to the pan and cook until caramelized. Add the remaining marinade and stocks. Bring to a boil and pour over pork. Place a piece of parchment over the pork and cover with foil. Place the pork in the oven and cook for 3-4 hours or until fork tender. Remove from the oven and let cool to room temperature. Remove the pork from the braising liquid, and strain the liquid into a large sauce pot. Skimming the fat from the pot, place on medium high heat and let reduce by half.  Reserve the braising liquid. Place the belly into the fridge and let cool until firm. Once firm, cut the belly into 1½-inch by 1½-inch cubes and reserve.

For the Pepper Jellies:
Place the scotch bonnet peppers in a blender with 2 cups  ofwater and purée on high speed. Strain the liquid through a coffee filter and chinois into a small sauce pot. Add sugar, gellan, gellan LT-100, and salt. Hydrate the liquid with a hand-held immersion blender for 30 seconds. Bring the mixture to a boil, stirring often with a whisk. Let boil for 30 seconds. Remove from the heat and whisk in the gelatin sheets. Working quickly, pour the mixture into two shallow pans and let cool in refrigerator for 2 hours. Remove the jellies from the mold. Cut the end and side of the jellies, creating a 1½-inch by 4-inch long rectangle. Using a Japanese mandolin, slice the jellies into thin rectangular pieces. Layer the jellies on acetate sheets and reserve.

For the Garnet Yam Purée:
In a medium sauté pan, add the oil and the yams. Sauté for 2-3 minutes. Add a pinch of salt and water. Reduce the heat to medium high and simmer until yams are soft and the liquid is almost dry. Transfer to the blender and purée until smooth. Add the glucose and blend for 1 minute. Season and strain through a chinois. Transfer the mixture to an ice bath to cool.

To Assemble and Serve:
Prepare a deep fryer. Fry 4 cubes of pork belly until golden brown and crispy. Glaze the belly with the braising liquid. Sauté the black-eyed peas, plantains, and carrots. Deglaze with the braising liquid and add butter. Season and add thyme. Dollop the yam purée off-center of the bottom of the middle of a plate and spread.  Place one cube at the left top of spread, another in the center of the plate, and another at the bottom of the plate. Spoon the black-eyed pea mixture on top of each piece of pork. Place a slice of the pepper jelly on top of each pork cube. Broil under the salamander for thirty seconds. Garnish with the micro Swiss chard.