The Leopard’s Leap Rotisserie is famed for its delicious pork belly. From the juicy meat to the cracking crackling, it is the choice cut for many who frequent the relaxed and family-friendly winery for lunch.
If you can’t make it to Franschhoek this weekend, why not try your hand at making a delicious pork belly at home? You need to plan ahead a little for this recipe as the pork belly should soak in the marinade for a day or two before you cook it, so get it in the marinade tonight for Sunday’s delight!
Teriyaki Pork Belly Recipe for the Braai
Free range pork belly 1.5 kg, skin on
Chicken stock 1 litre
Ginger 2 T chopped
Garlic 4 cloves
Lemongrass 1 stick
Coriander 1 cup chopped
Dark soy sauce 2 cups
Mirin 2 cups
Sake 1 cup
Fermented black bean sauce 1 T
Corn flour 2 T
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