More than 1 hour
Serves 6
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Ingredients
Sweet chilli sauce:
- ¾ cup (180ml) water
- ½ cup (125ml) sugar
- ½ cup (125ml) rice vinegar or white wine vinegar
- 2 Tbsp (30ml) soy sauce
- 4 cloves garlic, finely chopped
- ½ tsp (3ml) paprika
- 1-2 fresh chillies, finely chopped (optional)
- 1 tsp (5ml) cornflour, mixed with some water to make a paste
- 1kg boneless pork belly
- ¼ cup (60ml) soy sauce
- ¼ cup (60ml) honey
- Chopped fresh coriander and spring onion, for serving
Method
- Combine sauce ingredients, except cornflour, in a pot.
- Simmer for 3-5 minutes to infuse.
- Add cornflour paste and cook for another 3 minutes, until sauce has thickened slightly. Set aside.
- Prepare hot coals, you should be able to keep your palm just above the grid for 7 seconds.
- Cut pork belly into 2cm-thick rashers.
- Combine soy sauce and honey and baste pork.
- Braai rashers for 18-20 minutes, basting and turning as you go, until the pork turns dark brown.
- Serve rashers hot off the braai, drizzled with sweet chilli sauce and garnished with coriander and spring onion.