2 kg pork belly
3 litres boiling water sea salt
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.