Braised Pork Belly


  • 1.5 lbs pork belly
  • 6 cups vegetable stock
  • 2 carrots, large cubes
  • 1 onion, quartered
  • 1 celery stick, washed & chopped
  • 1 leek, cleaned & quartered
  • 7 tablespoons soy sauce
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 tablespoons coarse salt
  • 3 cloves garlic
  • 1 tablespoon lemon oil


Preheat the oven to 392 degrees Fahrenheit.

Lay the belly fat side up, score through the fat, rub in the coarse salt. Set aside for ten min.

In a large pot, sweat the onions, celery, leeks, carrots, garlic and herbs. Add the vegetable stock and soya sauce.

Allow to simmer for ten min. in a large frying pan on low to medium heat.

Add the lemon oil and lie the belly fat side down.

Render the fat slowly for ten min. until hard and crispy.

Remove the belly and lie it on a baking tray, fat side up.

Add the braising liquid along with the vegetables and herbs to the baking tray.

Roast in the oven for 1hr. until meat is soft and delicate. Add more braising liquid if necessary.


About the Show

Africa on a Plate

Chef Lentswe Bhengu is on a culinary journey through Africa to find the perfect ingredients for great cuisine – the food and culture of Africa, inspired by people he encounters along the way. And then back in the kitchen he combines these elements into his own recipes, showing us how to do it, his way. On the way to each location Lentswe introduces a new dish that he’s about to try. Helping him out are a lineup of characters – from the country’s top chefs to its street food vendors; from its coastal fisherman to expert tour guides and even the average man on the street. Each episode gives viewers a new recipe and an appreciation for the people, culture and food that they would never have been aware of if not for Lentswe dishing out Africa on a Plate.

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