• Tradouw pork belly over the coals

    A twist on the classic pork belly, why not cook it over the coals! Try this Tradouw pork belly over the coals this braai day!

    Recipes by Beate Joubert

    Images and Publishing Penguin Random house 

    SERVES 6-8

    INGREDIENTS

    PORK

    • 1.5 kg pork belly, washed
    • 1⁄4 cup sesame oil
    • Salt and freshly ground black pepper to taste

    MARINADE

    • 1⁄2 cup soy sauce
    • 1⁄2 cup chutney
    • 1⁄2 cup freshly squeezed orange juice
    • Zest of 1 orange
    • 1⁄4 cup freshly squeezed lemon juice
    • Zest of 1 lemon
    • 2 cloves garlic, peeled and crushed
    • 1 tbsp finely chopped 
    • Fresh thyme
    • 1 star anise
    • 1 piece stick cinnamon or 1 tsp ground cinnamon (optional)
    • 1 tsp chopped fresh ginger
    • 2 fresh red chillies, finely chopped
    • 1⁄4 cup brown sugar
    • 2 tbsp honey

    SERVE 

    • 2 apples, cored and thickly sliced
    • 2 red onions, peeled and thickly sliced
    • 4 pickling onions, halved
    • 2 cloves garlic, crushed
    • 1⁄2 cup chicken stock
    • 1⁄4 cup white wine
    • a few stems of bok choy, rinsed and halved

     

    METHOD

    MARINADE

    COMBINE all the marinade ingredients together in a pot and  bring to the boil. Cook the sauce until it becomes a thick sauce. Set aside.

    PORK

    PREHEAT the oven to 200 °C. Make sure the top element is switched on.

    DRY the pork with paper towel, make incisions in the fat and rub the entire surface with the sesame oil. Season with the salt and pepper. Roast in the oven, fat side up, for about 30 minutes until the fat is browned. Remove from the oven and set aside. 

    PREPARE the fire, then place the semi-roasted pork on a braai grid over medium coals and braai slowly until crispy, turning regularly. When clear liquid starts to leak from the bones, start basting the pork with the marinade, and baste regularly until the meat is done to your satisfaction. 

    SERVE 

    STEAM the apples, all the onions, garlic, chicken stock, wine and bok choy together until tender. Set aside to cool.

    LEAVE the pork to rest before slicing it. Arrange on a platter topped with the apple, onion and bok choy mixture.

     

    Tip : As an alternative, serve the pork with apple chutney, fried rice noodles and baby carrots fried in honey, butter and ginger.

     

    This recipe pairs beautifully with Joubert-Tradauw R62 premium blend

     

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