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Barbeque Rashers

Prep Time10 minsCook Time15 minsTotal Time25 mins

Nothing beats this on the braai

 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

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)


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


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


Add water if the sauce is too thick


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


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


Use tongs to turn the rashers over, not a fork


Baste with the sauce while grilling


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


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


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