Pork, Recipes



  • 4 hamburger rolls
  • butter or olive oil 
  • 1 baby cabbage (shredded)
  • 2 carrots (grated)
  • ½ cup mayonnaise (creamy)


  • 1 kg pork belly (ask your butcher for one with a relatively thin layer of fat)
  • 1 cup soy sauce
  • 1 cup chicken stock
  • 1 cup orange juice
  • peeled rind of 1 orange (solid peel, not grated or zested)
  • 1 whole star anise
  • 1 cinnamon stick
  • 1 tot fresh ginger (chopped and crushed)
  • ½ cup brown sugar


  1. Score the fat of the pork belly. This means you must use a sharp knife to cut a criss-cross pattern into the outer layer of fat.
  2. Throw all the ingredients for the meat into your potjie and stir. Now add the pork belly fat side up and spoon some of the marinade over the top.
  3. Close the potjie with the lid and let the potjie simmer on low heat for 2 hours. You want a gentle simmer. Once or twice during the cooking process, you can open the lid of the potjie to spoon more of the sauce onto the meat. 
  4. At some stage during the 2 hours of simmering, mix the cabbage, carrot and mayonnaise, and set aside in your fridge for later.
  5. After 2 hours or more (once the meat is completely cooked and visibly soft and tender when you prod it with tongs or a fork), remove the pork from the potjie. Put the meat on a wooden cutting board and let it rest for a few minutes. Leave the potjie on the fire so that the sauce left in there can reduce.
  6. Slice the meat into equally sized slices and pack these flat into your hinged grid. Now braai these very tender belly pieces over hot coals until crispy on both sides.
  7. Butter or oil the insides of the cut rolls and toast on the grid, taking care not to over-toast (burn) them. 
  8. Assemble the burger: Roll, coleslaw, pork belly, additional sauce from potjie, roll.