Slow Braaied Pork Belly
Jun
This pork belly recipe was never meant to be perfect—but it turned out unforgettable. We were mid-photo shoot, distracted by lighting, camera angles, and trying to capture that golden-hour glow… when I forgot the pork belly was still on the braai. Hours passed—four, maybe five.
And what came off the coals wasn’t burnt or ruined—it was magic. The fat had rendered perfectly, the skin was crackled like glass, and the meat was so tender it barely held together. Since then, I’ve recreated that moment again and again, using our Spin Basket to get that slow, even rotation that transforms pork belly from good to incredible.
If you’re patient and let the fire do the work, this might just be the best pork belly you’ve ever tasted.
Score the Skin: Using a sharp knife, score the pork belly skin in a criss-cross pattern, being careful not to cut into the meat. This helps the fat render and the skin to crisp.
Season: Rub the olive oil over the pork belly, ensuring an even coat. Then, generously apply the coarse sea salt and Awesome Spice Pork Rub, making sure to get the seasoning into the scored lines.
Rest: Allow the pork belly to rest at room temperature for about 30 minutes to let the seasoning penetrate.
Prepare the Fire: Light your charcoal or wood and let it burn down to a medium heat with glowing coals. Ensure there’s enough fuel to maintain a consistent temperature for several hours.
Set Up the Spin Basket: Place the seasoned pork belly into the OZ Braai Spin Basket, securing it firmly. Position the basket over indirect heat, ensuring the pork belly is not directly above the coals to prevent flare-ups.
Slow Braai: Rotate the Spin Basket slowly over the indirect heat. Maintain a steady temperature, aiming for a low and slow cook. Allow the pork belly to braai for approximately 4 hours, checking periodically to ensure even cooking and that the fire remains consistent.
Final Crisping: After 1.5 hours of cooking, stop the Spin Basket with the skin / fat part facing the coals or increase the heat slightly by moving the coals underneath it to crisp up the skin. Watch carefully to prevent burning. Once crispy move the coals to the sides again for the remainder of the time.
Rest: Once cooked, remove the pork belly from the Spin Basket and let it rest for 15–20 minutes. This allows the juices to redistribute, ensuring moist meat.
Slice and Serve: Using a sharp knife, slice the pork belly into desired portions. Serve with your favourite sides such as roasted vegetables, coleslaw, or fresh bread.
Equipment:
Enjoy!
Ingredients
Directions
Score the Skin: Using a sharp knife, score the pork belly skin in a criss-cross pattern, being careful not to cut into the meat. This helps the fat render and the skin to crisp.
Season: Rub the olive oil over the pork belly, ensuring an even coat. Then, generously apply the coarse sea salt and Awesome Spice Pork Rub, making sure to get the seasoning into the scored lines.
Rest: Allow the pork belly to rest at room temperature for about 30 minutes to let the seasoning penetrate.
Prepare the Fire: Light your charcoal or wood and let it burn down to a medium heat with glowing coals. Ensure there’s enough fuel to maintain a consistent temperature for several hours.
Set Up the Spin Basket: Place the seasoned pork belly into the OZ Braai Spin Basket, securing it firmly. Position the basket over indirect heat, ensuring the pork belly is not directly above the coals to prevent flare-ups.
Slow Braai: Rotate the Spin Basket slowly over the indirect heat. Maintain a steady temperature, aiming for a low and slow cook. Allow the pork belly to braai for approximately 4 hours, checking periodically to ensure even cooking and that the fire remains consistent.
Final Crisping: After 1.5 hours of cooking, stop the Spin Basket with the skin / fat part facing the coals or increase the heat slightly by moving the coals underneath it to crisp up the skin. Watch carefully to prevent burning. Once crispy move the coals to the sides again for the remainder of the time.
Rest: Once cooked, remove the pork belly from the Spin Basket and let it rest for 15–20 minutes. This allows the juices to redistribute, ensuring moist meat.
Slice and Serve: Using a sharp knife, slice the pork belly into desired portions. Serve with your favourite sides such as roasted vegetables, coleslaw, or fresh bread.
