Langsam über dem Feuer gegarter Schweinebauch vom Braai

Zutaten

• 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

Zubereitung

1. 1

   prep pork: Cut the skin of the pork criss-cross

2. 2

   season 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. 3

   remove 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. 4

   start 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. 5

   test 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. 6

   crisp the skin: Go ahead and puff up the skin side by cooking very carefully for a minute or so over hot coals.

7. 7

   serve: Give it a squeeze of fresh lemon juice and serve