PIETER’S PICKLED PORK BELLY/LEG

3 kg pork belly or leg
Pickle:
¾ cup course salt
4 bay leaves
whole garlic
2 teaspoons black pepper
5 cloves
1 stick of rosemary
1 tablespoon thyme
1 tablespoon cumin seeds
2 tablespoons dried parsley
2 onions cut in think slices
2 lemons
1 cup white wine vinegar
1 tablespoon all spice

Stir all ingredients with enough water to cover the meat. Place in a plastic bowl with the meat.
Pickle over night.
Next morning take meat out of pickle, put in roasting pan, cover with foil and roast on 200º C for 1 ½ hr.
Make indirect fire in the Weber, cook for 1 to 2 hours.
Don’t open the lid.
If you can remove the bones from the meat with a slight pull.. the meat is perfect
Enjoy!

Recipe and photo: Pieter Brink