Category, DifficultyBeginner

Who doesn't like pork rashers! This filipino inspired dish helps takes them to another heavenly level. Home made spicy sweet marinade, pan fried or oven baked. This goes great with any sides vegetables or salad. The lemon juice is the perfect tangy flavour, and a must if you haven't ever tried it with Pork before!

Yields2 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 

Main Ingredients
 4 Pork Rashers
 1 Lemon
 Salt + Pepper
Marinade Sauce
 1 Chilli
 3 Cloves of Garlic
 1 tbsp Tamari Sauce (or Soy Sauce)
 1 tbsp Apple Cider Vinegar
 1 tsp Salt
Side of Greens (not included in nutritional info)
 1 cup Bok Choy or Choy Sum
 1 tbsp Tamari
 1 tbsp Lemon Juice
 Salt + Pepper

1

Using a mortar & pestle, grind the garlic, chilli, olive oil and salt into a paste. Combine the paste with tamari (or low sodium soy sauce) and apple cider vinegar to create a basic marinade.

If you don't have a Mortar, just dice up the ingredients and crush with your knife on the flat side - add to a bowl and mix with a spoon.

2

Spread sauce well on pork rashers, cover and allow to marinade in the fridge.

3

Once your rashers have marinated for at least 5 minutes (30 minutes if you have the time), pan fry in a hot pan with your choice of oil for around 30 seconds each side.

4

Transfer browned pork rashers into an oven bag (or into a tray - just cover with foil!) for 180 C (360 F).

5

Dice up your greens, we used Choy Sum, however any greens of your choosing is fine. Fry up in a pan and add Tamari sauce, salt and lemon, fry for a few minutes until starting to soften.

6

Plate with optional greens, pork rashers. Salt and pepper to your liking and squeeze the remaining lemon. The lemon really made this dish and took it to another level, and was really surprised by how well it worked.

Tip

Honestly please make sure to squeeze some lemon with cracked salt at the end!  It really took this dish to another level!

Ingredients

Main Ingredients
 4 Pork Rashers
 1 Lemon
 Salt + Pepper
Marinade Sauce
 1 Chilli
 3 Cloves of Garlic
 1 tbsp Tamari Sauce (or Soy Sauce)
 1 tbsp Apple Cider Vinegar
 1 tsp Salt
Side of Greens (not included in nutritional info)
 1 cup Bok Choy or Choy Sum
 1 tbsp Tamari
 1 tbsp Lemon Juice
 Salt + Pepper

Directions

1

Using a mortar & pestle, grind the garlic, chilli, olive oil and salt into a paste. Combine the paste with tamari (or low sodium soy sauce) and apple cider vinegar to create a basic marinade.

If you don't have a Mortar, just dice up the ingredients and crush with your knife on the flat side - add to a bowl and mix with a spoon.

2

Spread sauce well on pork rashers, cover and allow to marinade in the fridge.

3

Once your rashers have marinated for at least 5 minutes (30 minutes if you have the time), pan fry in a hot pan with your choice of oil for around 30 seconds each side.

4

Transfer browned pork rashers into an oven bag (or into a tray - just cover with foil!) for 180 C (360 F).

5

Dice up your greens, we used Choy Sum, however any greens of your choosing is fine. Fry up in a pan and add Tamari sauce, salt and lemon, fry for a few minutes until starting to soften.

6

Plate with optional greens, pork rashers. Salt and pepper to your liking and squeeze the remaining lemon. The lemon really made this dish and took it to another level, and was really surprised by how well it worked.

Chilli Garlic Soy Marinated Pork Rashers + Lemon

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