Who doesn’t love sweet and sticky rashers? It’s worth it licking your fingers for this yummy treat.
Mix all the ingredients into a large bowl.
Using a griddle pan and heating to a high heat, brush the pork rashers with the oil and place in the griddle pan.
Season lightly with salt.
Don’t overcrowd the pan.
Baste the marinade over the rashers while cooking.
Turn the rashers and baste the other side.
Serve with crisp gem lettuce leaves and a square piece of of pap tert.
To make the pap, bring the water and salt to the boil.
Add the mealie meal while mixing well.
Cover with the lid but stir from time to time.
The consistency should be stiff, but still spreadable, so you can add either boiling water or maize until the consistency is correct.
Simmer for 30 minutes until done.
Stir in the butter at the end.
Fry the onions in olive oil.
Add garlic, tomato, tomato paste, sugar and let it simmer until soft.
Add the drained corn kernels and add herbs to taste.
Cook till thick but still manageable.
Use a spatula to smooth half of the warm "pap" into a greased, medium sized ovenproof dish.
Add half of the filling on top of the pap and sprinkle 1 cup of the grated cheese over.
Spread the rest of the porridge over, followed by the remainder of the filling and then the cheese.
Pour cream over and bake for about an hour at 180°C until the tart is bubbling gently, and the cheese has browned.