Category Pork

Unlike boerewors, pork bangers have a very delicate skin casing. Avoid high heat entirely. Cook them on the higher tier of your braai grid over low embers, rolling them gently and frequently to prevent the skins from splitting open.

Pork chops dry out rapidly if overcooked. Keep them over medium coals and track them with a meat thermometer, pulling them off the fire as soon as the internal core hits 63°C. Brush with an apple cider vinegar and honey…

Oepsies (cherries or dried fruit wrapped tightly in streaky bacon on a skewer) need careful monitoring. The bacon fat renders immediately and creates aggressive flames. Cook them over hot coals but move them constantly to crisp the bacon uniformly without…

For spectacular pork rashers, braai them over hot coals, turning frequently to get an even, golden-brown crunch.

Pork rashers consist of thin strips of belly fat and meat. They require hot coals and high-frequency flipping. The goal is to crisp the fat into light, crunchy crackling without letting the thin ribbons of meat dry out.

Wrap your pork spareribs tightly in heavy foil with a splash of apple juice and place them on the braai to steam and tenderise first. Remove them from the foil for the final 15 minutes, laying them directly on the…

When braaing pork belly slices, score the skin finely and salt heavily to achieve perfect, airy crackling.

Pork meat absorbs smoky wood flavours exceptionally well; try using a bit of Black Wattle or apple wood chips.

Give your pork chops a quick brush with apple cider vinegar midway through cooking to cut through the richness.