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By Mandy  

October 2, 2018

A weber is a unique braai and once you have perfected the braai method you will start producing delicious meals time after time. This pork belly served with apple puree is a great dish.

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: Serves: 6 to 8



1 (about 3kg) Rolled Pork Belly, dried and coated with a lot of ORYX Flaked Salt Crystals


5 (750gr) Granny Smith Apples, de-cored and cut into ¼

500ml Water

125ml White Sugar


1'--Pork Belly

2The rolled pork belly is cooked on the hot Weber with the lid on for about three hours. Indirect heat with 33 Weber-Briquettes on each side. Using a Food Thermometer, it is very important to be safe and to get the internal temperature of the pork to 750C.

3It is also important not to open the Weber lid in the first hour of cooking, as this is the most crucial cooking stage and you not wanting to lose any heat.

4When the pork is done, it is removed from the Weber. Very carefully the top crackling is cut off. This can be placed back on the weber-grill to remain crispy, while the rolled pork belly is allowed to rest for about 15 minutes, before cutting into thin slices and serving.

Apple Puree

1In a small saucepan on a medium heat from the gas-Weber flame, bring the water and sugar to the boil, stirring until all the sugar crystals are dissolved.

2Add the apples, allow them to cook until soft and tender.

3Remove from the heat and strain all the liquid.

4In a food processor, blend the soft apples to a smooth puree. Season with ORYX Salt and Freshly Ground Black Pepper.


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