Barbeque Rashers

Nothing beats this on the braai

Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 6 Pork rashers, outer skin removed
 1 Onion, finely grated
 15 ml Olive oil
 1 Can tomatoes, pureed in a blender
 25 ml Worcestershire sauce
 30 ml Brown sugar
 5 ml French mustard
 50 ml Red or white wine vinegar
 5 ml Barbeque spice
 Salt and pepper to taste

Timer

Directions

1

Trim any unwanted fat from the rashers and remove the outer skin if it is still on (It’s a very good idea to ask your butcher to do this)

2

Saute the onion in the olive oil until soft and add the remaining ingredients

3

Simmer the sauce for 5 minutes and puree in a blender until smooth

4

Add water if the sauce is too thick

5

Heat sauce and simmer pork rashers over low heat fo 10 – 15 minutes in the sauce. Remove rashers and pat dry

6

Grill the rashers under a hot oven grill or over hot coals and turn at regular intervals to get an even golden brown colour on both sides

7

Use tongs to turn the rashers over, not a fork

8

Baste with the sauce while grilling

9

Season with salt and pepper just before removing them from the heat

10

Serve with stywe pap (polenta) or mash potatoes and bean or other green salad

11

Variation: Add the juice of one lemon and two tablespoons of olive oil to the marinade and leave the Worcestershire sauce out