For a fancy looking piece of pork, score the fat into 1/2" pattern with a sharp knife.

To a blender, add all of the ingredients except the pork, pineapple, olive oil and onion. Puree until very smooth. Reserve 3 tablespoons of the puree for the pineapple sauce. Add the pork and remaining puree to a gallon freezer bag and marinate in your refrigerator for 4 to 8 hours.

Pre-heat your oven to 325 degrees F. Remove the pork belly from the marinade and roll up tightly with the fat side facing outward. Tie at 1 inch intervals with butchers twine. Place the chopped onion in the bottom of an oven proof pan. Place the pork on top of the onions. Pour in enough water or stock to cover the pork belly half way. Pour any extra marinade over the pork (not the reserved 3 tablespoons).

Cover the pork belly with a lid or aluminum foil. Braise for 2 hours. Remove the lid and cook for another hour or until very tender. Remove from the oven and set aside. Pre-heat your oven on broil. Place the pork in the middle of the oven and broil until nicely browned. Make sure you keep and eye on the pork as the fat can blacken fast (a little char is good). Set the pork to the side and leave your broiler on.

Toss the pineapple in the 1 tablespoon of olive oil. Place in an oven proof pan and broil until lightly charred and tender. Let slightly cool down.

Make the sauce. To a blender add the roasted pineapple and 3 tablespoons of reserved jerk sauce. Also add 1/4 cup of the onions from the pork braise. Puree until very smooth and season with salt and pepper.