Sticky Pork Rashers
With versatile, value-for-money pork, there’s always new and exciting tastes to try. Impress your friends with this recipe at your next get together
Preparation time: 10 minutes
Marinating time: 4 hours
Grilling time on coals: 12 – 15 minutes
- 6 – 8 thick pork rashers, outer skins removed salt and pepper
- 100 ml hoisin sauce
- 20 ml soy sauce
- 2 cloves garlic, finely chopped
- 2cm fresh ginger, finely grated
- 180 – 200 ml hot (almost boiling) water
- 25 ml honey
- 15 ml lemon juice
Optional for serving:
1 small bunch chopped chives
1. Rub the pork rashers with salt and pepper.
2. In a flat container big enough to arrange all the pork rashers in, mix the hoisin sauce, soy sauce, garlic, ginger and hot water until well combined and smooth.
3. Add the pork rashers and massage the sauce into the rashers, coating it on both sides.
4. Cover and leave the container with the rashers in the fridge for 4 hours or longer.
5. Remove the rashers from the sauce and scrape the sauce off, but keep the sauce.
6. Braai the rashers over medium-hot coals, turning them frequently, until just cooked.
7. Meanwhile, heat the remaining sauce in a small saucepan and add the honey and lemon juice.
8. Baste the rashers with this warm sauce during the last 10 minutes on the coals.
9. Remove the rashers from the coals, rest them for 5 minutes and sprinkle with chopped chives before serving.
Keep the skins from the rashers and leave them open on a plate in the fridge overnight to dry out. Next day: sprinkle with salt and fry in a pan on top of the stove in a small amount of oil until they are crisp and bubbly. Serve warm as finger snacks, delicious!