Ingredients

Method

• 1 kg pork belly
• microherbs, to garnish
For the marinade, mix:
• 4 garlic cloves, finely chopped
• ginger, 1 x 3cm piece, sliced into matchsticks
• 3 spring onions
• 1 red chilli, finely chopped
• 30 ml brown sugar
• 60 ml thick soya sauce
• 15 ml miso paste
• 30 ml olive oil
• 2 lemons, juiced
For the charred leeks:
• 300 g leeks, sliced lengthways
• 30 ml olive oil
• sea salt

Method

Ingredients

1. Slice the pork belly into slices about 6cm thick.

2. Place the pork on a grid over medium coals to seal. Turn often to prevent it from burning.

3. When the pork belly is almost firm to the touch, start basting with the marinade. Don’t add the marinade sooner because it will burn before the pork is cooked. Keep turning and basting on the braai until the pork is cooked.

4. Set aside to rest for 10 minutes before serving. Serve over the charred leeks, garnished with microherbs.

5. To make the charred leeks, brush the leeks with olive oil and place on a grid over medium coals. Grill on both sides until charred, turning once only. Season with salt before serving.

Cook’s note: To make this dish in the oven, season the sliced pork belly with salt and freshly ground black pepper and roast at 180°C for 30 minutes.

Coat with the marinade and cook for a further 15 minutes.

The leeks can be charred on a griddle pan over a high heat.