Recipes / Pork Special Occasions /

Barbeque Rashers

6 – 8 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.

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