Asian pork belly
ASIAN PORK BELLY
2 kg pork belly, rind removed and set aside 60 ml (¼ c) ready-made oriental rub salt
30 ml (2 T) grated fresh ginger
1 chilli, chopped
15 ml (1 T) sesame oil
2-3 garlic cloves, finely chopped
125 ml (½ c) soy sauce
30 ml (2 T) Indonesian sweet soy sauce 15 ml (1 T) Hoisin sauce
30 ml (2 T) honey zest and juice of 2 limes
1,5 kg sweet potatoes, cooked and mashed with 50 g butter (recipe for braaiing sweet potatoes on page 72)
Preheat the coals in the kettle braai to low heat (150 °C, see the heat levels guide on page 7). 1 Rub the meat with the oriental rub and place fat side up in a roasting pan that will fit in the kettle braai.
2 Place on the top grid of the kettle braai, close the lid and roast for 3-3½ hours at 150 °C (low heat) or until the top is browned and the meat is tender.
3 Allow to cool completely, wrap in foil and refrigerate overnight.
4 Preheat the oven grill. Cut the pork rind into strips, season well with salt and grill for about 40 minutes or until you have crisp crackling.
5 Glaze Mix the ingredients.
6 Carve the meat into thick slices and baste with the glaze. Braai over moderate coals, basting often with the glaze, for 10-15 minutes or until the glaze is sticky.
7 To serve Serve with the sweet potato mash and crackling.
RICHARD AND CANDICE (AS SEEN ON KOM ONS BRAAI EPISODE 5 ON VIA)
SERVES 6-8 Preparation
15 min Standing Overnight Cooking 3-3½ hours (pork) 40 min (crackling) Braaiing 10-15 min
SERVES 6 Preparation 30 min Resting 10 min Marinating Overnight Braaiing