Caramelised pork belly with sweet Zambian grilled pineapple, fresh lime, maldon salt

With summer just around the corner it's usually the time to start firing up our BBQ's. This beautiful recipe created on the banks of the Zambezi River at Royal Chundu is fantastic. 

Royal Chundu aims to create dishes using local flavours and ingredients. All the fresh supplies come from within a 3km radius of the lodge in order to reduce their carbon footprint. 

Rub the Pork Belly with Maldon Salt and olive oil, then slow roast until it is tender. Cut it into cubes and skewer with fresh Zambian pineapple. Put on the BBQ and baste with the home made BBQ basting sauce till the Pork Belly caramelises. 

Basting Sauce
200g light brown sugar
200g tomato ketchup
200ml unsweetened apple juice
100ml bourbon whisky
4 tablespoons Worcestershire sauce
4 tablespoons balsamic vinegar
2 heaped teaspoons English mustard
2 oranges, juice of
1 pinch of sea salt

Method
Place all the BBQ ingredients into a medium saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low and simmer for 10 - 15 minutes or until it is sticky and coats the back of a spoon. 

When ready squeeze some lime over the top and a little more salt. This will go down really well with the local Mosi Beer! 

Visit Royal Chundu

Royal Chundu is located on the banks of the Zambezi about 40km upstream from Livingstone. It makes the perfect starting point to a trip to Africa, or alternatively luxuriate in the luxury of the lodge at the end of a safari. Speak to us about planning your trip.