Ingredients

• 1.2 kg Boneless pork belly, skin on
• 4 Rooibos tea bags
• 500 ml Hot water
• 1 Large onion, quartered
• 4 Garlic cloves, smashed
• 2 cm piece Fresh ginger, sliced
• 2 Bay leaves
• 2 Star anise
• 1 tbsp Salt
• 1 tsp Black peppercorns
• 200 g Apricot jam
• 60 ml Apple cider vinegar
• 30 ml Soy sauce
• 1 tsp Smoked paprika
• 0.5 tsp Red chili flakes (optional)
• 1 cm piece Fresh ginger, grated

Instructions

1. 1

   Prepare the pork belly: Score the skin of the pork belly in a crosshatch pattern, without cutting into the meat. Season the skin generously with salt.

2. 2

   Prepare the braising liquid: Steep the Rooibos tea bags in hot water for 10 minutes. Remove the tea bags.

3. 3

   Braise the pork belly: In a large Dutch oven or oven-safe dish, place the pork belly skin-side up. Add the onion, garlic, ginger, bay leaves, star anise, salt, black peppercorns, then pour in the infused Rooibos tea. The liquid should cover about half of the meat.

4. 4

   Slow cook: Cover and simmer over low heat on the stovetop or in the oven at 160°C (325°F) for 2 to 2.5 hours, or until the meat is very tender.

5. 5

   Cool and press: Remove the pork belly from the liquid (reserve the liquid for other uses if desired). Place it between two sheets with a weight on top and refrigerate for at least 2 hours (ideally overnight) to firm it up.

6. 6

   Prepare the glaze: In a small saucepan, combine the apricot jam, apple cider vinegar, soy sauce, smoked paprika, and grated ginger. Bring to a boil, then reduce heat and simmer for 5 minutes until the glaze slightly thickens.

7. 7

   Prepare the Braai (barbecue): Preheat your barbecue to medium-direct heat. Cut the firmed-up pork belly into thick portions (about 2-3 cm).

8. 8

   Grill and glaze: Place the pork belly pieces on the grill, skin-side up. Grill for 15-20 minutes, turning regularly and basting generously with the glaze each time, until the skin is crispy and caramelized, and the meat is heated through.

9. 9

   Serve immediately with a fresh side dish like Chakalaka salad or mieliepap.