Start by getting the pork belly on to braise. Dice the onions, dice the carrots and smash the garlic clove. Chuck them into a pot with the pork belly, bay leaf, and halved scotch bonnet. Cover with cold water. Bring to the boil and braise for one and a half hours, (or more, depending on size) until tender.

While the pork cooks, make the Mount Gay BBQ sauce. Add all the ingredients to a medium saucepan and set over a medium heat. Bring to the boil and whisk until the sugar has dissolved, the sauce has thickened and everything is combined.

To make the plantain crisps, peel and thinly slice the plantain with a knife or a mandoline. Soak in water and salt (to stop them browning. Leave them for 30-60 mins which will season them slightly). Fry at 180°C in vegetable oil until golden brown. Place on paper towel to drain and excess oil. Keep the frying oil warm.

Preheat the oven to 200°C.

Once cool, cut the pork belly into 1-inch squares. Carefully fry in the plantain oil at 180°C until golden brown and crispy. Toss with a little of the BBQ sauce and thread onto skewers.

Roast the skewers in the oven until caramelised, turning regularly and brushing with the Mount Gay sauce. Keep lacquering on the glaze until you have a rich, sticky caramelised crust.

Serve the skewers with extra BBQ sauce, garnish with spring onions, the plantain crisps and a glass of Mount Gay Black Barrel on the rocks.