Pork Belly Braai Roasted Over The Fire
Slow-cooked pork belly cured with salt, herbs, and citrus, roasted over embers until tender with crisp puffed crackling and finished with fresh lemon.
Updated : 13 March, 2026
Easy
More than 1 hour.
Ingredients
2 kilograms
Pork belly
100 grams
Sea salt
1
Lemon
1
Oranges
2
Lime
0.5 bunch
Fresh marjoram
2 tablespoon
Ground black pepper
2 tablespoon
Coriander seeds
2 tablespoon
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Score the pork belly skin in a criss-cross pattern, taking care not to cut too deeply into the meat.
Step 2
Rub the pork belly thoroughly with all the seasoning ingredients, ensuring that most of the salt is worked into the skin. Place the pork in the refrigerator and let it cure for 24 hours, keeping the skin facing upwards.
Step 3
After the curing time, remove the pork from the fridge and brush away some of the excess herbs, undissolved salt, and coarse spices. Leave most of the finer spices and citrus zest on the meat so the flavour remains.
Step 4
Prepare a low fire with embers. Position the pork belly at a slight angle over the heat and cook it slowly for 3-4 hours, turning it frequently to ensure the meat cooks evenly and gently. Take your time with this stage and avoid rushing the cooking process.
Step 5
Check that the meat is fully heated through by inserting a thermometer into the centre, or by carefully inserting the tip of a knife and testing the warmth against your bottom lip.
Step 6
Once the pork is hot in the centre, move it briefly over hot coals and cook the skin side carefully for about a minute to puff and crisp the crackling.
Step 7
Finish with a squeeze of fresh lemon juice and serve immediately.
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