- 1 de-boned pork belly, about 4 pounds, rind scored
- 1 quantity of pork brine (see below)
- For the pork brine:
- 1⁄2 cup honey
- 12 bay leaves
- 3 large sprigs fresh rosemary
- 1 tablespoon dried thyme
- I small bunch parsley
- 6 cloves garlic, skins removed
- 2 tbsp black peppercorn, crushed
- 1⁄3 cup salt
- 5 cups water
Place the pork belly into the cold brine the day before you want to cook it. This will impart an amazing flavor into the meat, and will keep the meat juicy and succulent throughout the cooking process. Before cooking you will need to rinse the pork in cold water for about twenty minutes to remove the surface salt. Light the braai and wait until the embers are white and the heat medium, then place the pork belly on. It will take about 2-3 hours to get the meat tender so you will have to be careful it doesn’t burn or get too dark. If using a gas grill, turn the heat to medium, and place the pork belly on the top rack.
Place all the ingredients into a pan and bring to a boil to dissolve the salt, allow to cool completely before adding the pork belly. (See cooking directions above).