Braai day – Remove Pork Belly from the fridge 30min prior to braaiing, remove all excess salt from skin.
Grap a roasting pan and lay down a large sleeve of heavy-duty aluminium foil. Slice your oranges and apples and place them at the bottom of the pan. Now add all your dry spice ingredients over the fruit.
Place your Pork Belly on top of the bed of fruit. Apply the tsp of olive all to the skin and salt again. Pour in your fresh apple juice around the belly. Now wrap the aluminium upwards and with a piece of butcher’s twine, tie around the Pork Belly, just below the skin section. This seals in the meat portion of the belly but still exposes the skin.
Making us of indirect method in your weber, light your Cue-the BBQ lump wood. Do not make use of briquettes as the chemicals used in the making of briquettes alters the taste of the meat.
Insert your meat thermometer and set to a temp of 74degrees. With both bottom and top vents of your weber open, ensure the lid vents are postioned above the meat and not the lumpwood.
Cook for around 2hours 20min or until desired temp is reached.