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.
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!
Artist : Alto
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.
