Sticky Pork Rashers

🤍 Recipe Highlights

I have summarised everything that you will come to know and love (LOVE ❤) about the pork rashers recipe in the points below:

• Simple ingredients: we use simple ingredients to create the marinade. Yet we are rewarded with a fantastic flavor profile that sings of variety.
• Not a roast dinner: whilst we all love a good roast dinner (Air Fryer Roast Pork being the case in point) it can be nice to switch it up and cook the same protein in a different manner to a roast for dinner.
• Marinade time: you can choose to marinade the pork rashers for an hour or up to overnight. Or you can simply marinade them and cook straight away. This gives you a couple of options when you don't have as much time or if you have all the time in the world!
• Grocery store specials: often you will find different cuts of meat on special at different times of the week. You may see cuts of meat on special but not know how to cook them or what to do with them. This pork rashers recipe gives you an option to use this cut of meat when you see it on special and gives your a week off another staple like the Air Fryer Roast Chicken.

🥗 Ingredients

The photo below is to show you everything you need to make the sticky pork rashers. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.

As you can see the recipe calls for:

• Salt and pepper: we use salt and a little bit of black pepper for seasoning.
• Garlic: I like to use chunky chopped garlic. You can do the same or use 2-3 fresh garlic cloves and finely dice them with a knife and cutting board.
• Ginger: aromatic and fresh it is the perfect compliment to the garlic in the flavor profile of the pork.
• Sesame oil: to enhance the marinade with a depth of flavor commonly found in Asian recipes.
• Sweet chilli sauce: this helps to thicken the sauce and whilst it is 'chilli flavored' it is very mild and more 'sweet' than it is 'hot'.
• Worcestershire sauce: for a little bit of oomph in the recipe.
• Soy sauce: we use regular soy sauce, not dark soy.
• Honey: sweet and sticky!
• Pork rashers: these are boneless cuts of pork often from the belly or loin area.

🍳 Instructions

Here are the step by step instructions to make the recipe. We start by making the marinade.

• Gather the marinade ingredients (Photo 1)
• Whisk to combine (Photo 2)
• Transfer the rashers to a bowl (Photo 3)
• Half the marinade (Photo 4)

👩‍🍳 How to Make Sticky Pork Rashers

To make the sticky pork rashers we start by creating our marinade and then marinating the pork.

To do this gather the honey, soy sauce, sweet chilli sauce, sesame oil, Worcestershire sauce, garlic, ginger, salt and pepper. Transfer them to a glass and use a mini whisk to combine.

Next use a pair of tongs to transfer the pork rashers into a large bowl.

Once done, split the marinade so that you have 2 halves of it (some for baking and some for basting).

Then pour ½ of the marinade over the top of the rashers and use a pair of tongs to toss and combine.

The next step is to cover the bowl with cling wrap and place into the fridge. Marinate the pork rashers for 1 hour or overnight. (You can however, skip this step if you are short on time).

• Pour the marinade over the pork strips (Photo 5)
• Cover with cling wrap (Photo 6)
• Transfer to baking dish (Photo 7)
• Cover and cook (Photo 8)

Once the rashers have marinated transfer them to a greased large baking dish. Spread them out so that they are in a single layer.

Then cover and cook them for 30 minutes.

Once the 30 minutes of cook time are up use oven mitts to remove them from the oven and place the baking dish onto a heatproof surface.

Next spray a wire rack with cooking oil and pour enough water into the pan underneath to cover the base. Use the tongs to transfer the rashers to the rack and then use a basting brush to coast the pork in the remaining marinade.

• Transfer to wire rack (Photo 9)
• Baste and bake (Photo 10)
• Grill, rotate and baste (Photo 11)
• Cook till caramelized and crispy (Photo 12)

Next put the pork rashers in the oven (top shelf) and grill the pork for 10 minutes.

Remove and baste again then place back into the oven.

Use oven mitts to remove the baking tray, set it onto a heatproof surface, rotate each rasher, baste and grill for a further 10 minutes. Then repeat basting and grilling for a final 10 minutes.

The total grill time is 40 minutes. We baste and grill each side twice.

Then the hard work is over and you can call everyone to the table as dinner is 'done!'.

🍽 Serving Suggestions

When it comes to serving your pork rashers, I like to do so with some steaming hot Microwave Coconut Rice. That only takes 12 minutes to cook and you can do that in the final stages of grilling the pork.

Or if you would like a 'fried rice' on the side. Try the Basmati Fried Rice or Brown Rice Fried Rice 😍👌.

For a bread side try the Tortilla Garlic Bread, Garlic Ciabatta, Turkish Garlic Bread or the Garlic Pizza Bread.

Then after plating the rice all you need to do is garnish the pork with some chopped spring onions and sliced red chili and you are done!

👍 How to Guide

How to Store

Once the pork rashers are cooked let them cool. Then transfer them to a sealed air tight container and place them into the fridge. They can be refrigerated for 2-3 days and need to be reheated before being consumed.

How to Freeze

You can freeze the raw pork rashers in the supermarket packaging. They can be frozen for up to 3 months and then thawed and cooked when ready.

For cooked pork rashers with the sticky marinade, I don't recommend freezing them. Doing so looses the magic of the sweet sticky marinade. So cook and heat or reheat and eat is my advice for this recipe.

😉 Substitutions and Variations

Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:

• If you want to add a touch of brown sugar to the marinade you can. We don't want to add too much as the honey gives us the 'sweet' but a small amount is fine.
• I like to garnish with sliced red chilli for a pop of colour. If you are feeding little ones and want to omit this you can.
• If you want to reduce the total number of ingredients in the recipe you can omit both the sweet chilli sauce and Worcestershire sauce from the marinade. This will make them more 'honey soy pork rashers'. The flavor is still there and you will still have the sticky aspect to them.
• Or to increase flavors in the recipe add a teaspoon of red pepper flakes to the marinade.

💡 Tasty Tips

Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:

• You can use a teaspoon to whisk together the marinade if you don't have a mini whisk.
• Due to the sticky texture of the marinade we do want to grease both the baking dish and baking tray before using them. This helps to ensure that the pork rashers won't stick as well as making the marinade easier to clean off.
• Serve the rashers with a creamy coleslaw if you want more of a salad side dish.
• If pork is your favorite protein to cook then you might also like the Dumpling Noodle Soup or Pork Mince Fried Rice.
• Or for similar flavors try the Chicken And Rice Tray Bake or Honey Soy Pork Ribs.

🤓 Frequently Asked Questions

😍 More Easy Dinner Recipes

Here are some more ideas to keep things that are on the dinner table interesting with variety. You don't have to be bored by the 'same, same' type of dinners every night and it helps to have lots of options up your sleeve to achieve this!

• Tuna And Rice Casserole
• Savoury Mince Pasta
• Slow Cooker French Onion Chicken
• Chorizo Fried Rice
• Slow Cooker French Onion Beef
• Beef Pesto Pasta
• Chicken Yaki Udon
• Curried Sausages
• Chorizo Pasta Bake
• Fettuccine Alfredo With Tuna

It is time to get our sticky pork rashers on my friend! You can also find all of my Asian recipes or dinner recipes in the one spot.

Adrianne

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