Entertain at home – Braaied teriyaki pork belly

You need to plan for this recipe because the pork belly should soak in the marinade for a day or two before you cook it.

Serves 8

You’ll need: Free range pork belly 1.5kg, skin on; 1-litre chicken stock; 2 Tbsp ginger, chopped; 4 garlic cloves; 1 stick lemongrass; 1 cup Coriander, chopped; 2 cups dark soy sauce; 2 cups Mirin; 1 cup Sake; 1 Tbsp fermented black bean sauce; 2 Tbsp corn flour

How to: 

Score the skin of the pork belly by making incisions across the length of the meat, about 5mm apart. Place the chicken stock, ginger, garlic, lemongrass and coriander in a saucepan and reduce by half over high heat. Strain the sauce and return the liquid to the saucepan.

Add the soya sauce, mirin, sake and black bean sauce and bring back to the boil. Mix the corn flour with 2 tablespoons of water and pour it onto the boiling liquid. Simmer for 2 minutes, then remove from the heat.

Allow the marinade to cool completely. Place the pork into a clean plastic bag or airtight container and pour over the marinade. Leave in the refrigerator for 1 – 2 days.

To cook in a Weber, place the pork skin-side down over medium coals and close the lid. After 30 minutes, lift the lid and turn the pork. Cook for another hour with the lid on, then remove from the heat. Allow to rest for 10 minutes, then carve.

To complement the delicious pork’s flavour, we recommend the Culinaria Pinot Noir Chardonnay or Leopard’s Leap Chardonnay Pinot Noir. If you prefer a non-alcoholic option, this recipe will work with both the versatile Natura De-alc Classic Red or White!

*Recipe & image by Leopard’s Leap.

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