Crispy Pork Rashers with Kale & Capsicum Salad

After many attempts I have finally managed to nail that crispy crunch that you want when you eat crispy pork. Below is my simple recipe that is great for a mid-week meal or even one for the bbq when friends come over.

Ingredients

2 tablespoons of Soy Sauce
2 tablespoons honey
1/2 leek, sliced thinly
Finely grated rind of 1/2 orange
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon dried chilli flakes
7-8 pork rashers

Method

  1. Pre-heat Fan Oven to 225°c, ensure the baking dish is also in the oven to heat.
  2. Combine all the ingredients in a mixing bowl with the exception of the pork rashers. Whisk ingredients until you have a nice runny consistency.
  3. Add the pork rashers to the mixture ensuring each rasher is coated in the marinade. Set meat aside for 20-25 minutes if possible. I often use this time to set my table, and prepare any other salads or vegetables. View the Kale Salad Recipe here.
  4. Remove the dish from the oven and add the pork rashers. As the dish has pre-heated you will see the pork immediately start to sizzle, this will help to sear the meat and give it more crunch. With a basting brush, coat the rashers with some of the residual marinade. Don’t pour it over as this the meat will sit in the liquid and broil instead of roasting.
  5. Drop the temperature of the oven to 220°c and cook for approx 25 mins. Remove from the oven every 5 – 10 minutes to turn over the rashers and continue the coating process.

This dish is great with steamed rice or vegies. I decided to enjoy it with a Kale salad to balance the sweet and saltiness of the soy and honey and add a refreshing palate cleansing element.

crispy pork rashers

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