There are few more noble titles in this world than that of Braai Master, the person entrusted with ensuring everyone enjoys their grub and you have no backseat braaiers.

You all know who you are, there’s no need for advice from across the grill when the Braai Master is in control.

Now the sun might not be shining as brightly as it was back in summer, but all this means is that you have the chance to try out some fantastic new recipes you may not have tackled in the heat.

2OV Radio’s resident foodie extraordinaire Peter Goffe-Wood is letting us in on his favourite Winter Braai recipes, using his Weber to make some mouth-watering treats.

How about doing some pork belly on the braai? Don’t mind if we do, so let’s hear Chef run us through one of his signature dishes.

You can catch The Peter Goffe-Wood Show every Wednesday from 14:00 until 15:15, so listen up and lay your claim to being the Braai Master.

Here’s the recipe laid out nice and clearly so you have no excuse:

This dish is best made using the INDIRECT cooking method on a WEBER ORIGINAL KETTLE™PREMIUM 22 INCH MODEL.

Or, you know, win a lekker WEBER braai worth R4 300 for sending us a funny story (HERE).

Ingredients:

a 2- 3kg pork belly from a reputable butcher (make sure butcher scores the skin on your pork belly)
ensure you choose a cut with skin on and bone in.
enough course salt and fresh, ground pepper to cover top and bottom of pork belly

For the sweet salsa:

four ears of corn
the juice of two lemons
four large, red peppers
two large tomatoes
one onion
a large clove of garlic
a piece of ginger of the same size as the garlic
one red chilli
a glug of extra virgin olive oil
salt and pepper to taste
a handful of coriander

Cooking & Preparation Method:

Sprinkle and rub the salt and pepper over the top and bottom of your pork belly. Make sure it is rubbed all over.
Using the INDIRECT cooking method, use the coal dividers on the inside of the WEBER kettle to heat up TWO separate sections of coal. Let the coals cool to the point that they are not bright red, but more of a pale orange.
Place Pork Belly between the two dividers.
Ensure that the air vents at the top and the bottom of the WEBER are open. It’s important to ensure maximum air ventilation at all times for the distribution of the heat.
Leave the pork to cook for approximately two hours, and avoid the temptation to open and close the lid of the WEBER Braai. Only at around 1hour 40 minutes ( When you pop on the red peppers that come on later in the recipe) , should you check on the cooking progress of your pork.

Salsa Preparation:

Whilst the pork is cooking take out all of your salsa ingredients.
Boil all four ears of corn in some salted water.
Remove once tender, and scale off all of the corn kernels.
Put all your corn into a large mixing bowl.
Then finely chop the onion, chilli and garlic and add to the corn. Roughly mix everything together.
Leave everything until it’s time to check on your pork, then place your four red peppers onto the braai, between the dividers or on the grill, and let them roast for around four minutes.
Remove the peppers from the WEBER, then cut them in half, remove the pips and the skin.
Roughly chop the skinned red peppers and the tomatoes, and mix into the rest of the salsa mixture.
Squeeze in the juice of two lemons
Add the olive oil
Add a small pinch of salt and pepper to taste.
Mix everything up , one more time.
Set aside and leave to rest until the pork is removed from the WEBER.

Back to the Pork

Remove the pork belly from the coals, and leave it to settle for at least 15 to 20 minutes
The pork should be moist on the inside with crispy crackling on the outside.
Slice the belly in thick cuts right down to the bone and add all of the salsa.

Happy eating yo.

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