Pizza Braai - Roasted Pork Belly & Braai Sides
Pizza Braai - Roasted Pork Belly & Braai Sides
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In celebration of our milestone centennial vintage of Alto Rouge, we partnered up with the team from Pizza braai to bring you the ultimate Braai recipe inspiration.
Indulge in a delicious pork belly, cooked to perfection in the pizza braai with a selection of delicious traditional South African sides.
Ingredients
- 1,5kg pork belly - skin on, bone out, the thinnest one you can get                                                         Â
- ½ large white onion - sliced                                                                    Â
- 1 large carrot - sliced                                                                 Â
- 1 – 2 stalks table celery - roughly chopped with leaves                                                                Â
- 3 cloves garlic - roughly chopped                                                                         Â
- 2 sprigs fresh sage                                                                     Â
- 2 sprigs fresh thyme                                                                  Â
- 2 each bay leaves                                                                       Â
- 5g peppercorns - whole                                                            Â
- 5g salt                                                                                                                                        Â
- 10g Maldon salt / coarse salt     Â
- 3 sweet potatoes - whole                                                                        Â
- 2 fresh oranges - juiced                                                            Â
- 250g salted butter                                                                      Â
- 125ml maple syrup (honey or syrup)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
- 1 cinnamon stick
- 325g Bread flour                                                                        Â
- 5g Instant yeast                                                           Â
- 10ml Olive oil                                                               Â
- 5ml Salt                                                          Â
- 10ml Sugar                                                                    Â
- 125ml Water - luke warm                                                                       Â
- 125ml Milk                                                                    Â
- 100g Mozzarella - grated                                                                         Â
- 3 cloves garlic - crushed                                                                                                                                                                   Â
Roasted Pork Belly
Orange & cinnamon glazed sweet potato
Cheesy Garlic Roosterkoek
Directions
Roasted Pork Belly
- Cooking time:
- Original Model +- 60min
- XL Series +- 75min
- Use a thinner piece of pork belly, do not remove the skin. Score the pork skin with sharp knife in diamond shape and rub in coarse salt, allow to stand to draw out moisture, pat dry and repeat process, after repeating, pat the meat completely dry with a kitchen towel.
- Season the meat with salt and black pepper. Use about 50% more salt on the fat side making sure to get it in-between the scores.
- Make sure to keep the fat side dry and only use salt, don’t add any basting or marinade sauces on the fat side as this will prevent the crackling from forming. Maldon salt is best.
- Extra spice or flavouring can be added to the meat side of the pork belly if needed.
- Plate the vegetables and herbs on an oven tray with a little bit of water and place the pork on top. Bake on the fat side down for +- 40min on an oven rack at low to medium heat.
- Turn the fat side up and add more heat to the top of the Pizza Braai for the last +- 15min. Check regularly as the crackling will start to form now.
- The salt will start to pop creating that perfect crispy golden brown crackling texture.
- Once the fat side is full of bubbles and starts turning golden brown, your pork belly is done
- Remove the pork belly and let it cool down, resting it fat side up for +- 30min. Cut into slices and serve.
Orange & Cinnamon glazed sweet potato
- Poke sweet potatoes with a skewer a few times and wrap in foil.
- Place the foiled sweet potatoes in the top of the braai coals and cook until soft & crispy. Make sure to check and turn the potatoes regularly.
- While the potatoes are cooling, melt the butter in a saucepan and add the syrup & cinnamon, stir well and then add the freshly squeezed orange juice.
- Once the potatoes are cooked, remove from the coals and set aside to slightly cool down.
- Open the foil, slice the potatoes length ways and drizzle with the glaze.
Cheesy Garlic Roosterkoek
- Combine dry ingredients and add oil, water & milk
- Mix until combined and a dough forms. Add grated cheese & crushed garlic.
- Allow the dough to rest and prove in a warm area for 30 - 45mins.
- Once risen, make the dough into golf ball sized balls, dust with flour and allow to rise for further 15mins.
- Place the dough balls on a braai rack / grid above the hot coals and braai the rooster brood evenly until golden all round with a light char.
- Serve the pork belly with the side! Enjoy!
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