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!