Pork mari­nades

YOU Best Recipes: Braai - - Contents -

2 kg pork belly

3 litres boil­ing wa­ter sea salt

MARI­NADE

340 ml Greek salad dress­ing 15 ml (1 T) sugar freshly ground pep­per salad to serve

1 Put the meat in a roast­ing pan and slowly pour the boil­ing wa­ter over the rind. The rind will turn white and start to curl. Leave for 10 min­utes then dry thor­oughly and sprin­kle the rind well with sea salt.

2 Mari­nade Mix the in­gre­di­ents well and pour into a dish large enough to hold the meat. Put the meat into the mix­ture, rind side up, mak­ing sure the mari­nade doesn’t touch the rind. Cover with cling­film and leave to mar­i­nate in the fridge overnight.

3 To braai, place the meat on the spit over low coals and cook, turn­ing, for 2 hours. Stop turn­ing and baste the pork rind with the mari­nade. Braai with­out turn­ing for 30 min­utes or un­til the rind be­comes crisp. Start turn­ing the spit again and braai, bast­ing the rind of­ten, for an­other 30 min­utes or un­til the rind is brown and crack­ling.

4 Re­move from the spit and use a sharp knife to carve into strips. Serve with a salad.

AN­TON AND NAOMI (AS SEEN ON KOM ONS BRAAI, EPISODE 3 ON VIA)

Cook the meat in the ket­tle braai if you prefer. Place in a roast­ing pan on the high­est grid po­si­tion and roast at 150 °C

for 2 hours.

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