Smoked pork plaits

Recipe from: 9/7/2000 12:00:00 AM
Ingredients 15
Servings 0


  • 2
    pork rib, deboned
  • 125
    uncooked rice
  • 65
    rooibos tea leaves
  • 65
    Earl Grey tea leaves
  • 3
    cloves garlic, crushed
  • 65
    brown sugar
  • 4
    bay leaves, shredded
  • 180
    olive oil
  • 1
    large ripe lemon (juice only)
  • 10
    dried origanum
  • 2
    cloves garlic, crushed
  • 30
    chopped fresh parsley
  • salt and freshly ground black pepper


1 hour
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.

Read more on: roast  |  pork

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