The Weber, or any other kettle braai, is perfect for pork belly. The abundance of crackling and layers of fat in the belly make it one of the best roasts around. The high starting temperature of this cooking method also gives the crackling a great start, and as the temperature slowly reduces, it allows the meat to gently baste in its own juices.
- Prep - 10 min
- Cook - 2 h 20 m
- Ready In - 2 h 50 m
- 6 servings
- 1.5kg deboned pork belly (available in the online store)
- Olive oil
- Freshly ground rock salt
- Rosemary twigs
- Prepare two indirect fires in the Weber braai before preparing the pork.
- Rub the pork belly with olive oil and sprinkle a generous amount of rock salt on the scored skin.
- Lay the pork belly in a small roasting dish over the Rosemary twigs (skin facing up) and place the dish in the center of the Weber, between the two fires.
- Put the Weber lid on (with all the vents open).
- Check the pork from time to time, basting occasionally with oil from the roasting dish.
- Cook for approximately 2 hrs 20 min.
- Once out the Weber, cover in tin foil and let it rest for a further 20 min.
- Serve with root vegetables and gravy of you choice.
Pork Belly (available from the online store)