Glazed Pork Belly

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

  • pork-belly-quince-old-brown-sherry2kg 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
  • Salt
  • 125ml water

Method

  1. Combine the cumin seeds, fennel seeds and smoked paprika in a mortar and pestle and grind coarsely. Rub more-braai-beloved-country-covthe meat side of the pork belly with the spice mixture. Leave it skin-side up and uncovered in the fridge overnight.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle with more glaze and serve along with some toothpicks.

More Braai the Beloved Country by Jean Nel (Jacana Media)

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