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ORIENTAL PORK RASHERS

May 13, 2010

Walking through the meat section of my supermarket recently, I noticed that there are always particular items of food that are placed on the top shelves. Things like liver, lamb breast and fatty cuts of pork tend to be out of sight of the shoppers’ direct view. Thought I should take note of the less obvious cuts of meat as having to food budget more often these days due to financial stresses at work :-( Boo hoo about work but hurrah if I can select cheaper cuts of meat and successfully produce a tasty dish of food!

Found a pack of pork streaky rashers and thought “what the heck are these long thick cut strips of meat?” Not having a clue about which part of the pig they came from, thought I’d just toss them in my shopping basket and figure it out later. Plus I thought they looked quite good value for money (£4.79/kg), however at the time I just didn’t know what to do with them!

Decided to rummage around in my food cupboard looking for everyday store cupboard ingredients. You know me, I prefer an easy-going relaxed but experimental approach to cooking. I knew that these pork streaky rashers had some fat running through the meat so thought it would be fine to grill them. Went for a simple marinade by basing it on previous experience with cooking pork and knowing that sweet and oriental flavours go very well with pork. Opted for a typical soy sauce, honey, ginger and chilli mix to use as a marinade for the pork overnight and let the flavours seep into the meat. It was very easy to grill these and then brown them for the last stage of grilling. These rashers are best served with a simple salad and boiled white rice to soak up the meat juices.

Found out later on that pork streaky rashers are slices of belly pork after I had scoffed them (!) and the ones I bought had the rind removed. Well you know what, I was really happy I tried these beautiful strips of pork as I love belly pork. They tasted sweet, spicy, succulent and delectable. Well worth trying less popular cuts of meat. I decided to be a bit greedy and had 3 rashers instead of 2 with a small amount of rice. My boyfriend commented saying that I was eating alot of protein in comparison to my meagre rice portion. I just said “I know, it’s the Atkins diet darling, you can eat as much protein as you like, err…well actually I just found it too tasty to resist!” I still don’t give a toss about the fat content because I know it should be a treat and that’s the way I’ll be viewing forever! Though I did walk the 3.5 miles from my home to work the next day with a smile on my face knowing I was burning off the calories from my piggy-licious meal last night!

Oriental pork rashers

Serves 4

8 pork streaky rashers (approximately 650 g total weight)

2 tbsp light soy sauce

2 tbsp dark soy sauce

2 tbsp runny honey

2 tsp ground ginger

1 tsp chilli powder (optional)

Marinated pork rashers laid out on a foil-lined grill pan

Grilled oriental flavoured pork rashers

  1. Mix the light and dark soy, honey and ginger together in a large bowl to make a marinade.
  2. Place the pork rashers in the marinade and coat the meat well, cover with clingfilm and marinade overnight in the fridge.
  3. Preheat a grill to a medium setting and line a grill pan/baking tray with foil.
  4. Lay the pork rashers on the foil, shaking off excess marinade, save this for later.
  5. Grill the rashers for about 15 minutes turning them over halfway through cooking, then turn up the grill to a high setting, drizzle the remaining marinade over and place under the grill again for about 1 minute to brown the rashers. Turn the rashers over and grill for another minute to brown.
  6. Serve immediately and spoon the meat and marinade juices over the rashers.
8 Comments leave one →
  1. May 13, 2010 10:56 pm

    Looks great! :) Pork rashers are just made for Asian marinades, the strong flavours cut right through the fattiness of the meat. Hoisin sauce is an ingredient I use a lot in pork marinades, usually with soy sauce, sesame oil, garlic and whatever other seasonings I like on the day. In fact, I use hoisin so much I once bought a 3kg tin when it was on clearance (and used it all!) Thanks for checking out my blog, I’m your newest follower ^_^

    • May 19, 2010 9:10 pm

      Jasmine
      Thanks so much for visiting my blog, it’s good to read constructive comments from a fellow food blogger. Wow, you bought a massive tin of hoisin, you must be a super hoisin fan ;-)

  2. Philip Oncake permalink
    May 17, 2010 10:47 am

    Dear Lady

    I will be trying this dish as we have pigs here on my island. I am writings because I am sad to hearing that you are very poor. I wish to say would you like some dried fish I can send you and I was having talks with Bob and he has some free clothes called cassaks I think. I will be asking hims on them.
    the food looks nice enough to have but my you must have to cook for many people!!!!! Thanking yous as always Phil

  3. May 17, 2010 3:07 pm

    Hi Bob and of course my cooking muse Yum Yum..

    I am busy doing this dish right now. My fingers are all sticky as I type. Its just wonderful. Philip dont tell anyone but i am cooking this naked I feel so free. You cant do this when frying sausages. Well you can but it hrts just a bit.

    Thats right Philip thanks to your inspiration I am living my life as I want to. I dont care if Sandra can hear me singing and hear me dancing. I dont care if she knows I do this naked. I know some very nasty things about her ….dont you know!

    Yum Yum I love the idea of you wearing my cassok but I only have 2 cassocks and they are really owned by the church. I can send you some tracksuit bottoms and tops. I have lots in all sorts of colours.

    Yum Yum dont let your silly boyfriend put you off eating. The fuller figure is what I am and what I love.

  4. Philip Oncake permalink
    May 17, 2010 3:29 pm

    Wow amazing I am cooking it too Bob we are like to beans in a pod!!!! Although mine is going in the sauce for over night and I am not naked, although there is nothing wrong in it!!!! Bob is right, we celebrate girls with big parts (I wont say which bits are big HA HA!!) Your boyfriend should appreciate his lovely meals and not complaining to you.

    • May 19, 2010 9:07 pm

      Phil and Bob
      Thanks for your concern but my boyfriend was just surprised by my large meat portion in relation to my non-obese figure! He wasn’t really complaining, it’s just the British way of expressing humour!

  5. Philip Oncake permalink
    May 19, 2010 3:35 pm

    HELLO I am loving it, I add some more chilli than it says because it is me. it was lovely.
    I cant believe your man is complaining him when you feed him such fists. I would be happy forever if you lived in my hut ;-) ONLY LAUGHING! Thanking you for once again a lovely meal

    • May 19, 2010 9:02 pm

      Phil
      I’m so happy the pork turned out well! Yes, you can add as much chilli as you can bear!

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