Sponsored: pork rashers is the ultimate braai side

By TASTE, 11 September 2017

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.


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.

Woolies braai recipe

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.

Woolies braai sides recipe

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.

Learn more at Woolworths.co.za

Discover more recipes featuring pork here.


Article by TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
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