Entree: South Africa – South African Braai – Braaied Pork Belly (Charcoal-grilled seasoned pork belly prepared in the South African braai tradition)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 20 min

Additional 15 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) pork belly slab, skin on
- 2 tbsp (30 ml) coarse kosher salt
- 1 tbsp (15 ml) freshly ground black pepper
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 4 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) apple cider vinegar
- 1 lemon, cut into wedges (for serving)
- 1 cup (240 ml) water or beer (for drip pan)
- Chimichurri or Mrs. Ball’s chutney for serving (optional)

Instructions

1. Score the skin of the pork belly with a sharp knife in a diamond pattern, taking care not to cut through to the meat; pat the slab dry with paper towels.
2. In a bowl combine kosher salt, black pepper, brown sugar, smoked paprika, coriander, cumin, minced garlic, olive oil, Worcestershire sauce, and apple cider vinegar to form a paste.
3. Rub the spice paste evenly over the meat side and edges of the pork belly; rub a little salt directly into the skin scoring. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
4. Prepare a charcoal braai for indirect grilling: bank coals to one side or use a two-zone setup so you have a cooler area for slow cooking and a hot area for finishing. Place a drip pan with 1 cup (240 ml) water or beer under the cooler side.
5. Place the pork belly skin-side up on the cool side of the grill, away from direct flames. Close lid and cook low and slow for 1.5–2 hours, maintaining a grill temperature around 275–300°F (135–150°C).
6. After the initial slow cook, move the pork closer to the hot zone to crisp the skin, turning occasionally and watching carefully to avoid flare-ups; if needed, increase heat briefly until skin is blistered and crisp, about 10–15 minutes.
7. Transfer pork belly to a cutting board and tent loosely with foil; rest 10–15 minutes to allow juices to redistribute.
8. Slice into thick pieces and serve with lemon wedges and optional chimichurri or chutney alongside traditional braai sides.