Beer, Bacon & Cheese Potjie Bread31 August 2018
‘Have-some-more’ Heritage Day Chicken21 September 2018
Orange Infused Pork Belly
with Hoisin and Orange Glaze
Stop whatever you are doing and bookmark this recipe because
OH MY GOODNESS, it is divine!
1 kg Pork Belly
2 white onions (sliced into 1.5cm slices)
zest of 1 orange
juice of 2 oranges
2 tbsp orange marmalade
1 tbsp lemon juice
1 clove garlic (finely grated)
2 tbsp hoisin sauce
2 tbsp orange marmalade
2 tbsp hoison sauce
1 tbsp sugar
Orange Infused Pork Belly with Hoisin and Orange Glaze – Method
- The day before, slice the skin off of the pork belly.
- Mix the marinade ingredients and place the pork belly in a sealable container/zip lock bag and pour the marinade in. Make sure the pork is nicely covered and seal the container. I like to give it a shake through the evening to make sure the marinade is getting everywhere. Leave it marinating in the fridge until the next day.
Pack 18 – 20 briquettes onto the coal grid inside your PotjieKing. Place a couple of firelighters in the bottom section and get that going. We used a size 10 flat-bottomed potjie pot.
- Place the onion slices on the bottom of the potjie pot to create a barrier between the pork belly and the pot.
- Lay the pork belly over the onions in the middle of the pot and pour the marinade over the pork belly.
- Close the potjie pot with the lid.
- Remove half of the briquettes and place them evenly on the top of the potjie pot. Spread the remaining briquettes evenly inside the PotjieKing.
- Place the braai grid onto the PotjieKing and carefully place the potjie pot on to the braai grid.
- Close both doors on the PotjieKing.
- Allow that pork to cook for 1 and a 1/2 hours or so.
- While that’s going on, toss the ingredients for the glaze into a saucepan over a medium heat and mix it together until the sugar has melted and combined.
- When the cooking time is up, carefully lift the lid off the potjie pot (briquettes and all) and place it in the lid clip of the Potjieking. Leave the potjie pot on the PotjieKing.
- Baste the pork belly liberally with the glaze and put the potjie lid back on.
- Remove any remaining briquettes from inside the PotjieKing and place them on the lid of the potjie pot. If they’re almost burnt out then add a couple fresh ones and settle them ontop of the remaining briquettes to catch alight.
- Allow to cook for another 20 min or so.
- Remove the pork belly and onion slices (they are super delicious too).
- Allow the pork to rest, covered, for a good 15 minutes.
- While the pork belly is relaxing, chuck the remaining briquettes back into the PotjieKing, remove the braai grid and settle the potjie pot into the Potjieking.
- Leave the lid off and allow the juice to reduce. This makes a DELICIOUS sauce for your meat.
If it’s a cold and windy day then add a couple extra briquettes and also remember to turn the potjie pot around every now and again so that it isn’t only the one side that is exposed to the cold wind.