Ever wondered why it’s called pork and not pig? It’s all dates back to 1066 when those dastardly Normans did a sneaky little takeover of Britain, eventually making the resident Anglo-Saxons the lower class. The Anglo-Saxons, who were primarily the hunter-gatherers, called the meat what animal they came from; pig, cow, sheep. etc., but the French, who were all hoity-toity and only saw the animal as an end cooked product on their plates, had another set of words for them. So eventually pig became porc (which was in turn Anglicised to pork), cow became boeuf (Anglicised to beef) and sheep became mouton (Anglicised to mutton). And that, my friends, is the OG tale behind this insanely good BBQ Maple Glazed Pork Rashers Recipe.
I haven’t focused all that much on sharing my cooking and recipes up till now, instead focusing on reviews of places like Tom, Dick & Harry in South Yarra and Ilya Health Bar in South Melbourne (South Side represent I guess?), but I thought it was about time to show you what’s on my plate! The below recipe is my take on the redic one by Phoodie who, if you haven’t stumbled upon before, is the Queen of comfort food. Go check it out here, and full credit to her for the original recipe. Everyone who’s tried my BBQ Maple Glazed Pork Rashers Recipe has gone ga-ga for it so far, so I’d love to hear what you think of them. Enjoy!
- 800 g Free range pork rashers
- 2 cups Brown rice
- 2 bunches Asparagus (or your favourite greens)
- 2 tbsp Olive oil
- 3 tbsp Smokey BBQ sauce
- 2 tbsp Honey
- 2 tbsp Soy sauce
- 1 tbsp Tamari
- 3 tbsp Maple syrup
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1 cup Boiling water
Preheat your oven to 180 degrees C, or 200 if your oven is as ancient as mine.
Get your ingredients together and pre-boil the kettle.
After drying them with a paper towel (unscented please!), pop your rashers side by side in a baking tray lined with baking paper.
Put the olive oil, smokey BBQ sauce, honey, soy sauce, tamari, maple syrup, nutmeg & cinnamon on top of the rashers and, after washing your hands, get in there nice and deep like to combine all the ingredients with the rashers. A minute will do.
Pour about 1 cup of boiling water in with the rashers, but try to avoid pouring it directly onto them as you want the sauce to remain on top of them. The amount of water you use will depend greatly on the size of your tray and rashers, but a good mark is at least half way up the rashers.
Pop them in the oven for an hour, and check on them every 15 minutes or so to see if the water needs to be topped up.
Take them out of the oven and carefully turn each over, making sure to baste them in the liquid as you do. Put them back in the over for another 30-45 mins, being careful to keep an eye on the liquid. If it gets too dry it will burn, but at this stage you want it to start forming a sticky glaze and be less soup-like so can't add too much water!
Now's the time to put your rice on. After rinsing it and straining it, put the 2 cups of rice in with 4 cups of cold water into a saucepan over med-high heat. Stir to combine and once it starts to boil, reduce the heat to a low simmer and cover. It is crazy important that you do not remove the lid to check on the rice during the cooking time!
Once they are looking lovely and golden and sticky (and your entire house smells like heaven), turn off the oven and leave the rashers in the warm oven.
At this stage, your rice should be ready too, so take it off the heat and give it a stir. If there's any more than just a little water down the bottom drain off the excess, put the lid back on and let it rest for 10 minutes.
Heat a fry pan on high, add a little butter, salt & pepper. and after it has melted add the asparagus. Cook, moving nearly constantly, for about 5 minutes. You want them to be just cooked through and slightly golden.
Once the asparagus is done it's time to plate up and enjoy!