Kettle-braai pork belly

SERVES: 4 TIME TO MAKE: Less than 1.5 hours

The secret to this dish is to keep a small stack of live coals on the side to keep feeding the fire under the meat.




  • 1 kilogram pork belly, fat scored
  • 1 drizzle PnP olive oil
  • 1 dash sea salt flakes
  • 1 dash milled pepper
  • 15 ml fennel seeds
  • 5 ml hot English mustard powder
  • 1 large rosemary sprig, finely chopped
  • 2 bay leaves, crumbled

Spring onion, potato and mustard salad

  • 60 ml PnP olive oil
  • 60 ml juice of 1 lemon
  • 20 ml hot English mustard powder
  • 15 ml honey
  • 15 ml wholegrain and Dijon mustard
  • 2 PnP spring onions, sliced
  • 500 grams PnP baby potatoes, cooked and halved


  • Drizzle pork with olive oil, then scatter over salt, pepper and herbs and rub into flesh and skin.
  • Place pork, skin-side down, over medium to low coals.
  • Cover braai with lid and cook for 45 minutes, checking every 15 minutes and adding more coals when needed.
  • Crackling should be crispy and blistered.
  • Turn meat flesh-side down, add a few more hot coals and cook, covered, for 15 more minutes until meat is well browned.
  • Remove from heat and rest for 10 minutes.
  • Slice or cut into bite-sized squares and serve.

Spring onion, potato and mustard salad

  • Mix olive oil and lemon juice with Hot English mustard powder and honey, wholegrain and Dijon mustard.
  • Toss with sliced spring onions and cooked, halved PnP baby potatoes.