Pork belly is one of the braai’s most popular showstoppers. It provides the perfect contrast of textures: a layer of glass-like, effervescent crackling on top of rich fat and soft, luscious flesh. Even seasoned braai experts may be intimidated by achieving the ideal crunch, but it’s rather easy.
We finish this amazing cut with a sticky, tart honey mustard sauce to elevate it to a new level. Everyone is left wanting more because of the well-balanced taste that is created by the sharp kick of mustard and the sweetness of honey, which cut right through the thick pork fat.
Ingredients
For the Pork Belly
- 1.5kg SaltBru Pork Belly
- 2 tbsp coarse sea salt (or rock salt)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp freshly cracked black pepper
For the Honey Mustard Glaze
- 3 tbsp raw honey
- 2 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1 tbsp melted butter
- 1 pinch of cayenne pepper
Cooking Guide
Step 1: Prep the Crackling
The day before is when preparation begins! Using paper towels, thoroughly pat dry your SaltBru Pork Belly. Using a sharp knife or box cutter, score the skin in a diamond pattern, being careful not to cut into the meat but rather through the skin and fat layer. Put the pork belly in the refrigerator overnight on an uncovered plate. The single most crucial step in getting crispy crackling is to dry off the skin.
Step 2: Season the Meat
Half an hour before cooking, take the pork belly out of the refrigerator. Only the flesh side should be rubbed with olive oil, and the underside should be seasoned with black pepper and garlic powder. Again, wipe the skin dry. Make sure that all of the slits in the scored skin are filled with coarse sea salt.
Step 3: Low and Slow Indirect Braai
Place hot coals on two opposing sides of your kettle braai, leaving a cool space in the center, to set it up for indirect cooking. The ideal dome temperature is between 160°C and 180°C. Skin side up, place the pork belly over the cool middle zone of the barbecue grate. Shut the lid and roast for 75 to 90 minutes without stirring. While the skin starts to stiffen and blister, the fat will gradually reduce.
Step 4: Glaze and Crisp the Crackling
In a separate bowl, stir together the honey, wholegrain mustard, Dijon mustard, apple cider vinegar, melted butter, and cayenne pepper while the pork cooks.
When the meat is soft and the crackling has developed, carefully apply the honey mustard glaze to the sides and meat parts of the pork belly, avoiding the top skin to keep the crackling crisp and dry. For the final five minutes, place the pork belly closer to direct coals if your skin needs more encouragement to puff out. Pay particular attention to avoid burning.
Step 5: Rest and Slice
After moving the pork belly to a chopping board, give it fifteen minutes to rest. Using a serrated bread knife, cut big slabs along the scored lines, making it easy to cut through the crackling. Enjoy and serve warm!