Sponsored: pork rashers is the ultimate braai side
You don’t always have to stick to lamb, chicken and beef. Broaden your braai horizons with South African pork – specifically, smoky rashers basted in a deliciously sticky marinade.
With South African pork, you’re guaranteed the best quality, most flavourful and succulent cuts, every time, whether you go for rashers, sosaties, fillets or chops. It’s a braai no-brainer.
STICKY PORK RASHERS WITH PEA PURÉE AND HUMMUS
Ask your butcher to remove the outer skin of the rashers. Cook the rashers in a hot griddle pan, basting with a glaze of honey, soya and Worcester sauces, until crispy.
Top a tub of ready-made hummus with quartered radishes, chopped Italian parsley, a drizzle of olive oil and smoked chilli flakes and salt, to taste.
For the pea purée, blitz cooked petit-pois with crème fraîche, lemon juice and seasoning, then top with halved exotic tomatoes and a drizzle of olive oil.
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