Name: Sticky Pork Rashers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 80ml (⅓ cup) hoisin sauce; 2 tbs each soy sauce, honey; 2 tsp sesame oil; 3 lebanese cucumbers, sliced into thin ribbons; ½ wombok cabbage, shredded; ¼ cup crisp shallot; ½ bunch mint, leaves picked; 1 tbs each peanut oil and rice vinegar; 8 (750g) boneless pork rashers

Sticky Pork Rashers

First published in delicious.

Sticky hoisin pork rashers with a fresh cucumber and cabbage salad. Sweet, savoury and packed with flavour.

Serves

Prep

15 mins

Cook

45 mins

Total

1 hr

Difficulty

Easy

Oven

200°C fan-forced

Method

Preheat the oven to 200°C fan-forced. Place the pork in a single layer on a tray and roast for 15 minutes, turning halfway, or until it is light golden.
Combine the hoisin, soy sauce, honey and sesame oil. Remove pork from oven and coat with half the glaze.
Roast, turning and basting pork with remaining glaze every 10 minutes, for a further 30 minutes or until caramelised and cooked through.
To make the salad, combine the cucumber, cabbage, crisp shallots and mint and drizzle with peanut oil and vinegar.
Serve with pork rashers.