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Teriyaki Pork Belly Recipe for the Braai

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!

To complement the delicious pork’s flavour, try either the Culinaria Pinot Noir Chardonnay or Leopard’s Leap Chardonnay Pinot Noir.

Teriyaki Pork Belly Recipe for the Braai

Serves 8


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


  1. Score the skin of the pork belly by making incisions across the length of the meat, about 5 mm apart. Place the chicken stock, ginger, garlic, lemongrass and coriander in a saucepan and reduce by half over a high heat. Strain the sauce and return the liquid to the saucepan.
  2. Add the soya sauce, mirin, sake and black bean sauce and bring back to the boil. Mix the corn flour with 2 T water and pour onto the boiling liquid. Simmer for 2 minutes, then remove from the heat.
  3. Allow the marinade to cool completely. Place the pork into a clean plastic bag or airtight container and pour over the marinade. Leave in the refrigerator for 1 – 2 days.
  4. To cook in a Weber, place the pork skin-side down over medium coals and close the lid. After 30 minutes, lift the lid and turn the pork. Cook for another hour with the lid on, then remove from the heat. Allow to rest for 10 minutes, then carve.

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