Middle Eastern Smoked Belly Rashers Recipe

Add a touch of Middle Eastern flair to your South African table with these irresistibly spiced smoked belly rashers. Infused with aromatic Middle Eastern flavours and expertly smoked for a rich, savoury finish, these rashers are a versatile treat. Perfect for the braai, breakfast, or even as part of a mezze platter, they bring a delicious fusion of global and local tastes to every bite. Serve them up and let the bold flavours transport you!

Cut

Pork Belly

Cooking time

3 hours

Prep time

40 minutes

INGREDIENTS

For the Tabbouleh:

1 large bunch fresh curly parsley, minced
1/2 bunch of fresh mint, minced
1/2 bunch of fresh coriander, minced
2 tomatoes, deseeded and finely cubed
1/2 red onion, finely diced
1 medium lemon, juiced
1-2 tbsp extra virgin olive oil
1 pinch salt and black pepper

Minced (as finely chopped as possible)

Other ingredients:

200 g hummus, ready made
50 g dukkah seasoning (Nomu make a great option)
4 Woodys Smoked Belly Rashers
4 radishes, thinly sliced
1 tsp Paprika

method

To make the Tabbouleh, mix all the ingredients together to combine all the flavours and set aside until assembly time.
Once the fire is ready, grill the Smoked Belly Rashers on high heat for about 4-5 minutes each side until its beautifully charred but cooked through. Set aside to rest and keep warm.
To serve, start with a large platter and spread a thick layer of hummus on the base. Next add a heavy sprinkle of Dukkah on top of the hummus. Next add the Tabbouleh to cover the hummus.
Top with grilled rashers and a few thin slices of radish to add extra colour and crunch.
Finish off by drizzling olive oil all over the grilled rashers, enough for it to drip down onto the Tabbouleh to form a dressing. A little shake of Paprika and you’re ready to eat!