Braised pork rashers

By admin
22 June 2016



¦ 750g pork rashers

¦ 45ml (3 tablespoons) oil

¦ 500ml (2 cups) water

¦ 5ml (1 teaspoon) Chinese Five Spice

¦ 15ml (1 tablespoon) minced fresh ginger

¦ 5 cloves garlic, crushed

¦ 60ml (4 tablespoons) soy sauce

¦ 3ml (½ teaspoon) chilli powder

¦ 30ml (2 tablespoons) cornflour

¦ 25ml each runny honey and balsamic or wine vinegar

¦ 4 spring onions, thinly sliced

¦ 2 red chillies, thinly sliced


Using a sharp knife, cut off the rind from the rashers.

Heat oil in a pan and fry the pieces of rind until they are crisp.

Remove from the pan and sprinkle with salt.

Keep separate. Place pork rashers in a large frying pan and cover with water.

Add Chinese Five Spice, ginger, garlic, soy sauce and chilli powder.

Bring to boil and lower heat. Simmer covered for 30 minutes.

Remove the rashers from pan.

Mix cornflour with ¼ cup of cold water in a small bowl until you have a smooth mixture.

Stir cornflour mixture into the liquid in the pan.

Bring back to a boil and simmer for 10 minutes until the sauce thickens.

Add the honey and vinegar and stir until warm, but don’t cook any further.

Return the pork rashers to pan and coat with the sauce.

Arrange the pork rashers on a serving platter and top with spring onions, chillies and herbs.

Sprinkle over the fried rind. Serve the pork rashers with rice and green salad if desired.