Rib’s Meet Awesome

The Ultimate Pork Belly Recipe

As the lockdown is upon us, it’s time to impress the misses in the kitchen or braai. Avoid all future chores set out by the wife, by slow roasting a pork belly rack of ribs. Where the meat is so tender, looking at it skew will break it a part. Fat so crispy, eating it sounds like you are speaking a new language. The trick here is to roast the ribs wrapped in tinfoil in the oven to tenderize the meat. After that we will spice it up and make the fat crispy on the open coals of your braai.

EQUIPMENT
  • 1 Deep oven tray
  • Rack of pork belly ribs
  • Tinfoil
INGREDIENTS
  • ½ Cup Olive oil
  • Juice of 2 Lemons (Fresh lemons from Addo or Kirkwood are always best)
  • ½ Cup Fruit Chutney
  • 3 tots. Worchester sauce
  • A few (2-3) stems of Rosemary (Picked fresh)
  • 1 tbsp. Fresh Garlic Chopped or Crushed
  • Pinch Parsley
The Famous #braaing thirsty Addo Spice Blend (you could also use your favourite spice combination).

Lets measure in tots as I am sure most of us are familiar with measuring by tot glass.

  • 1 ½ tots. Salt
  • 2 tots. Smoked or normal Paprika
  • ½ tot. crushed caraway seeds
  • 1 ½ tots. crushed black pepper
  • 2 ½ tots dried rosemary
  • 2 tots. Crushed Coriander
  • Blend the spices together in a coffee grinder, pestle and mortar or coffee blender.
Mix the sauce for braaing/roasting
  • Olive oil and lemon
  • 1 tablespoon chopped or crushed garlic
  • 1 pinch dried parsley
  • Stir until it’s mixed well
  • Add the Worchester sauce and the fruit chutney.
  • Add your spice blend and Wala!
  • Wrap the ribs in tinfoil with a generous basting of the sauce
  • Parcel Wrap the ribs and roast in the oven at 120C to 140C for up to 2 hours.
  • Pour yourself a lekker craft beer (I like Addo BrewCo’s #Eleweiss) and start the fire. I like to use citrus wood as it is plentiful where I come from and the wood gives a lovely flavour to your meat.
  • When you have enough coals, you can now put the ribs on the fire to get that fat nice and crispy.
  • Start it of on the bone side to cook some of that lovely smokey flavour from the fire into your ribs, then turn it over and crisp up that fat.
  • IMPORTANT: Remember to always build a fire that will give you twice as much coals as you need. Rather work your meat on a warm fire than try to look busy around a cold fire.

Let us know by how your braai went using the hashtag #braaingthirsty or #catchcook or follow me on Instagram @joshman308

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