Barbecued Belly of Pork

Chef Philip Carmichael, maze (sic) Restaurant, One and Only Resort, Cape Town
Ingredients
  • 1 de-boned pork belly, about 4 pounds, rind scored
  • 1 quantity of pork brine (see below)
  • For the pork brine:
  • 12 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
  • 13 cup salt
  • 5 cups water
Directions

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).

Published on July 20, 2015
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.



Learn, discover, and get special offers with our email newsletters.
Newsletters
Wine Enthusiast Magazine The latest wine reviews, trends, and recipes.
Wine Enthusiast Catalog Special offers on wine storage and accessories.
Please enter a valid email address
privacy policy