Pork Belly with Apricot Jam Glaze

• 1 x 2 kg pork belly rind, scored
• apricot jam
• lemon juice

Ask your butcher to score the rind or score it with a sharp knife, then moisten it with a little olive oil and rub it thoroughly with salt.

Set aside for a good few hours.

Just before braaing, rub the pork belly lightly again with olive oil. Place on an oiled grid and braai for 1 to 1½ hours. Pork should be just cooked (braaied through), so if you’re unsure, insert a skewer into