Method

Baked Potatoes & Pork Belly

Preheat the oven to 200 ºC and prepare a medium-heat fire on the braai.

Wash the potatoes and pat dry. Prick each with a fork a few times, drizzle with olive oil, and rub to coat. Place on an oven tray, sprinkle with sea salt, and bake on the lower rack for about 1 hour or until tender when checked with a sharp knife.

If the pork belly has skin, remove it with a sharp knife, keeping as much fat as possible. Drizzle with olive oil and rub with Cape Herb & Spice Texan Steakhouse Rub on both sides. Place onto a roasting tray and roast for 20 minutes. Remove, cover with foil, and set aside.

Bourbon BBQ Glaze

In a small saucepan, whisk together the BBQ sauce, olive oil, Bourbon, paprika, brown sugar, and Cape Herb & Spice Smokehouse BBQ Rub. Mix until smooth and set aside.

Baked Potatoes & Pork Belly cont. 

Remove potatoes from the oven and place around the edge of the braai grid, rotating occasionally to add smoky flavour and a slight char.

Slice the pork belly into rashers, about 2 cm thick, then generously baste each with the glaze. Grill on the braai, turning often and brushing with more glaze to achieve a caramelised, crisp char. Monitor closely to avoid burning as the glaze contains sugar.Remove the potatoes from the braai, slice open and fluff with a fork. Add a dollop of butter to each, season with Cape Herb & Spice Chip Seasoning Shaker, and serve with the glazed pork belly rashers.