ELIZE’S SPICY PORK BELLY
Everyone in my family loves pork belly. Sticky, sweet with only a hint of spice… what more do you want.
- 1 ½ kg pork belly, rindless
- Dry rub:
- 5 ml mustard powder
- 5 ml paprika
- 5 ml chilli powder
- 5 ml cumin
- 5 ml oregano
- 15 ml salt
- 15 ml brown sugar
- Extra:
- 1 finely chopped onion
- 1 clove of garlic, chopped
Rub the belly with the dry mix, and add the chopped onion and garlic, rub again.
Marinade in fridge for 3 hours.
Rub now with oil and fry on the BBQ over hot coals, ± 4 minutes per side.
Put in a dish with a tight fitting lid.
- Sauce:
- ½ cup brandy
- 1 cup brown sugar
- 1 cup brown vinegar
- 1 onion finely chopped
- 1 peeled and chopped tomato
- 30 ml tomato sauce
- 10 ml Dijon mustard
- 5 ml cumin
- 5 ml chilli powder
- 2 ml cinnamon
- 5 ml paprika
- 5 ml mustard powder
- 2 bay leaves
- 5 ml salt
- zest of one orange
- 1 jalapeno, deseeded if you prefer a milder taste, or optional
Bring to a boil in a small saucepan, pour over the belly, bake at 160 ºC until tender, about 3 hours.
Remove lid and brown under grill.
Cut into portions, and serve with the leftover sauce from the dish with mashed potato.
Photo and recipe: Elize de Kock
2nd Photo: Stand grid next to hot coals, turn every 5 min for 1 hour total, this is to render the fat out. Now place in foil in an oven tray, add the sauce as per recipe and bake until desired tenderness. Keep the rind moist free.
