Name: Smoked pork plaits
Cook time: 60 min
Total time: 60 min
Yield: serving
Cuisine: Braai
Ingredients: 2.00 kg pork ribs deboned; 125.00 ml rice uncooked; 65.00 ml rooibos tea leaves; 65.00 ml earl grey tea leaves; 3.00 garlic cloves, crushed; 65.00 ml brown sugar; 4.00 bay leaves shredded; 180.00 ml fresh chillies 573; 1.00 lemon juice only; 10.00 ml dried oregano; 2.00 garlic cloves, crushed; 30.00 ml fresh parsley chopped; sea salt and freshly ground black pepper

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Ingredients (13)

2.00 kg

pork ribs — deboned

SMOKING MIXTURE

125.00 ml	rice — uncooked
65.00 ml	rooibos — tea leaves
65.00 ml	earl grey — tea leaves
3.00	garlic — cloves, crushed
65.00 ml	brown sugar
4.00	bay leaves — shredded

BASTING SAUCE

180.00 ml	fresh chillies — 573
1.00	lemon — juice only
10.00 ml	dried oregano
2.00	garlic — cloves, crushed
30.00 ml	fresh parsley — chopped
	sea salt and freshly ground black pepper

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Method:

Cut the pork rib into thin strips. Plait 3 pork strips at a time and secure the ends with a piece of string.
To prepare the smoker (you will need 2 smokers for this quantity of meat), line a saucepan large enough to hold a metal colander with a double layer of aluminium foil. Mix all the ingredients for the smoking mixture and place at the bottom of the prepared saucepan. Place the metal colander in the saucepan, making sure it doesn’t rest on the smoking ingredients. Place the plaited pork strips in the colander, leaving some space in between them. Cover the top of the saucepan with foil, ensuring no smoke can escape from the sides. Prick a small hole in the top of the foil with a cocktail stick. Place the saucepan on the stove over high heat. Once smoke comes out of the hole, turn the temperature down to medium and smoke the meat for 30 minutes. Remove from the heat and leave the pork plaits to cool in the smoker.
Beat together all the ingredients for the basting sauce. Preheat the oven to 160 ºC and oven-roast the meat for 30 minutes, basting it occasionally with the sauce. Serve with the rest of the sauce.