Enjoy Dirk & Sandra Human of Black Oystercatcher’s ‘slow’ pork belly 

The summer has arrived and it’s time (again) to slow things down. And what better way to do that than in front of an open fire with a glass of wine, especially if you’re going to take your time (as one should) with both the food and the wine … and the company.

At the Black Oystercatcher in the Strandveld, owners Dirk and Sandra Human do just that – getting back into the habit of slow-cooked meals. Here’s their favourite pork belly recipe.


A dry rub for the pork belly:

  • Cumin
  • Paprika
  • Chili flakes
  • Fennel seeds crushed
  • White pepper
  • Brown sugar
  • Bayleaves crushed
  • Salt
  • Lemon zest
  • Fresh lemon


  • Score the skin of the pork belly by making 1cm cuts on the one side. Rub the spice mix on the belly and make sure you cover all the angles.
  • Then straight onto the fire. The Humans like to braai the pork belly by turning the braai grid vertical, and slowly roasting the meat, turning regularly.
  • To add some fun flavours, throw a few rosemary sprigs on the fire, to infuse into the pork belly.
  • Once it’s looking nicely browned, take it from the fire and let it rest for 5 minutes.
  • Cut the meat and squeeze some fresh lemon juice onto the pork belly.
  • Serve with slow cooked potatoes and mielies – cooked in foil on the coals, while you braai the pork belly.

Depending on the heat of the fire, the pork belly will be ready in about 30 to 40 minutes after placing it on the fire.

And, says Dirk, it happens to pair really nicely with their winter-warming Black Oystercatcher Triton or Cabernet Sauvignon Merlot blend.

What are you waiting for?



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>