How Dirk makes a Pork Belly – watch the video
The winter chills have really set in. Making it just the right time to SLOW DOWN and warm up in front of the braai.
At the Black Oystercatcher, owners Dirk and Sandra Human did just that; getting back into the habit of slow-cooked meals.
So they got a fire going at the self-catering cottages, and pulled out their favourite Pork Belly recipe. It’s a meal that hearks back to days gone by: the intimacy of a slow meal, using healthy ingredients, and keeping all the nutritional goodies that slow-cooked meals offer.
Watch as Dirk and Sandra slow things down a little, and share their recipe and braai tips here:
Sit back, relax and enjoy
A Pork Belly
A Dry Rub consisting of:
- Chili flakes
- Fennel seeds crushed
- White pepper
- Brown sugar
- Bayleaves crushed
- Lemon zest
And fresh lemon
Score the skin of the Pork Belly by making 1cm cuts on the one side. Rub the spice mix on the Pork Belly – make sure you cover all the angles.
Then straight onto the fire. We like to braai the Pork Belly by turning the braai grid vertical, and slowly roasting the meat, turning regularly.
To add some fun flavours, throw a few Rosemary sprigs on the fire, to infuse into the Pork Belly.
Once it’s looking nicely browned, take it from the fire and let it rest for 5 minutes. Cut the meat and squeeze some fresh lemon juice onto the Pork Belly. Serve with slow cooked potatoes and mielies – cooked in foil on the coals, while you braai the Pork Belly.
Depending on the heat of the fire, the Pork Belly will be ready in about 30 to 40 minutes after placing it on the fire.
Like so many in the tourism and hospitality sector, these have been 3 uncertain months for us.
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Relax and unwind with the perfect country getaway
Breathe in the fresh air, savour our wonderful fresh herb and vegetable garden (you can even pick them to spice up your meals) and enjoy the beautiful views over the Elim area (with a glass of wine of course) at our self-catering Bredasdorp accommodation. Find out more.