A great braai stays with you, as does the experience of braaiing… Try Jean Nel’s recipe for pork belly with a quince and Old Brown Sherry sauce…
A braai is a serious business for my friend Rene Bosman who always has friends popping in for his famous pork belly and many other interesting fired-up meals. – Jean Nel
- 2kg pork belly with rind
- 45ml salt
- 30ml cumin seeds
- 15ml fennel seeds
- 15ml smoked paprika
- 45ml olive oil
For the Quince and Sherry Glaze
- 15ml olive oil
- 3 garlic cloves, finely chopped
- 125ml quince jelly or quince preserve
- 175ml sherry
- 150g brown sugar
- 15ml chilli flakes
- 125ml water
- Combine the cumin seeds, fennel seeds and smoked paprika in a mortar and pestle and grind coarsely. Rub the meat side of the pork belly with the spice mixture. Leave it skin-side up and uncovered in the fridge overnight.
- Place the meat on a wooden board, skin-side up. Wipe with kitchen paper. Use a chef’s knife to score the skin, making sure you don’t cut all the way through. Rub the skin with salt. Drizzle a tin foil container with a little olive oil and place the pork belly in it. The fire needs to be at 190°C. Braai for at least 2 hours, checking every 30 minutes.
- Meanwhile make the glaze. Heat the oil in a small sauce pan over low heat. Add the garlic and stir for 2 minutes until light golden. Add the quince jelly or preserve and stir until melted. Add the sherry and simmer for 2 minutes. Reduce. Add the sugar, chilli flakes and a pinch of salt. Add the water and simmer for another 5–8 minutes until sauce is syrupy. Remove from heat.
- Brush the pork with a little of the glaze for the last 10 minutes on the braai. Stay close to the fire as it can burn. Remove the quince-glazed pork belly from the braai. Rest the meat for 15 minutes before cutting it into small squares.
- Drizzle with more glaze and serve along with some toothpicks.
More Braai the Beloved Country by Jean Nel (Jacana Media)