PIETER’S PICKLED PORK BELLY/LEG
3 kg pork belly or leg
Pickle:
¾ cup course salt
4 bay leaves
whole garlic
2 teaspoons black pepper
5 cloves
1 stick of rosemary
1 tablespoon thyme
1 tablespoon cumin seeds
2 tablespoons dried parsley
2 onions, cut in thin slices
2 lemons
1 cup white wine vinegar
1 tablespoon all spice
Stir all ingredients with enough water to cover the meat.
Pickle over night.
Next morning take meat out of pickle, put in roasting pan, cover with foil and roast on 200°C for 1 ½ hour.
Make indirect fire in the Weber, cook for 1 to 2 hours.
Don’t open the lid.
If you can remove the bones from the meat with a slight pull.. the meat is perfect.
Enjoy!
Recipe and photo: Pieter Brink
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