Pork Belly Braai Slow Roasted Over The Fire

Crispy pork belly cooked over the fire. Marinated simply for the best result. You can use this method for other larger meat cuts like lamb shoulder or beef ribs too.

📝 Ingredients

• 2 kg pork belly
• 100 g coarse sea salt
• 1 lemon (zest)
• 1 orange (zest)
• 2 limes (zest)
• 1/2 bunch fresh marjoram
• 2 tbsp black pepper
• 2 tbsp coriander seeds
• 2 tbsp allspice berries

👨‍🍳 Instructions

1. 1prep pork: Cut the skin of the pork criss-cross
2. 2season pork: Rub the pork belly with all the ingredients and rest for 24 hours in the fridge(get most of the salt on the skin and leave skin side facing up)
3. 3remove cure: After 24 hours remove some of the excess leaves, undissolved salt and course spices leaving most of the finer ones and citrus zest on.
4. 4start cooking: Over low fire and embers, cook the belly for 3 - 4 hours standing at an angle and turning often making sure the meat cooks evenly and very slowly. Don't rush this)
5. 5test doneness: When the meat is hot in the centre (you check this with a thermometer or by placing the tip of a knife into the centre of the meat and checking if it's hot by carefully testing against your bottom lip).
6. 6crisp the skin: Go ahead and puff up the skin side by cooking very carefully for a minute or so over hot coals.
7. 7serve: Give it a squeeze of fresh lemon juice and serve