THE BEST PORK BELLY RASHERS – SWEET + STICKY BY PHOODIE 25

June 23, 2015

ARET

BERTY

It feels like I am CONSTANTLY saying that things are on the list of  “my top 3 favourite foods ever.”

Maybe I need to change the number from 3 to 333,333,333!

I can’t help it.

If you hadn’t yet worked it out….

I LOVEEEEEEEEEEEEEE FOOD.

And not just because it tastes AMAZING. There are SO many reasons to love it… but I digress… This is not a post about why I love food. I don’t feel like getting emotional today. Well MORE emotional!

Pork bloody rocks.

And these sticky, sweet, DELICIOUS pork belly rashers are no exception. This isn’t my grandmother’s recipe, but pork reminds me of Yaya because I think my love for it came directly from the blood pumping through her veins.

These take minus 4 seconds to bang together and are SUCH a treat! Serve with noodles (I like Udon) or even just steamed Jasmine rice and some Asian greens and you’ve got yourself the yummiest dinner (lunch or breakfast!) EVER!

Phoodie :)

INGREDIENTS

Serves 4 (with rice and greens!) – or Serves 2 if you are a member of my family!

1.1 kilos Pork Belly (Rashers)

4 tablespoons Maple Syrup

4 tablespoons Soy Sauce

2 tablespoons Honey

3 tablespoons BBQ sauce

2 tablespoons Extra Virgin Olive Oil

Enough water (from the tap / cooled in kettle) to ensure sauce doesn’t burn  – I never measure! I just make sure throughout the cooking process there is always some liquid in the base of the pan. So to start off you may want to pour in enough to have about 1cm depth of liquid in the pan, as it evaporates and the meat cooks you can top it up little by little, you always want to make sure the base of the pan is not dry *** BE VERY CAREFUL WHEN POURING WATER IN THE PAN DURING THE COOKING PROCESS AS WHEN THE WATER HITS FAT / OIL IT CAN SPIT ***

METHOD

1) Preheat oven to 180 deg cel.

2) Pat all of the rashers dry with paper towel and then place in a single layer into a baking paper lined oven dish.

3) You have two options in terms of adding the marinade – people who don’t like to get their hands dirty can simply combine all ingredients in a jug and whisk with a fork and then pour over. I don’t mind getting my (cleanly washed) hands dirty and I also like to rub my marinade into the meat for a while by hand, so I add each ingredient one by one directly on top of the pork and then rub it in for a few minutes by hand.

4) Ensure that the base of the pan has water in it i.e. the rashers are to be sitting directly on the liquid (marinade/water mix) and place into the oven. Cook for about 1 hour, adding water as it evaporates. Once the top side of the rasher looks sticky and coloured you can flip them over and cook for about another hour on the other side.

5) Remove from oven and serve immediately with noodles/rice and green vege.

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25 comments

1 Jess - A Little Part of the World { 06.23.15 at 5:39 am }

My God!! My mouth is watering so much. These look ahhhmazing!!! Jx

2 phoodie { 06.23.15 at 6:11 am }

Thanks Jess xxxxx

3 chocolatesuze { 06.23.15 at 11:52 am }

ermahgerd that looks fricken amazing

4 phoodie { 06.26.15 at 7:43 am }

Thanks gorgeous girl!

5 Claire | Sprinkles and Sprouts { 06.27.15 at 6:53 am }

Oh my goodness!!!!!! Yes!!!! I need these pork belly rashers! They looks so good, the second photo is a real ‘I want to dig in and devour them’ photo.
I can’t wait to try these!!
I know exactly what you mean about favourite foods. I am constantly changing my mind. I have a top 10 and 7 of those change with the seasons/my mood/how often I have eaten something. Pasta, cheese and risotto will never leave the list though.

6 phoodie { 06.29.15 at 3:39 am }

Thanks for your lovely comment! I just love EVERYTHING – thats my problem!!!!! :)

7 Kate { 07.02.15 at 9:37 am }

Phoodie, my husband and I made this last night at my suggestion. Absolute perfection. Probably had enough to feed four people, but ate it all anyway it was that scrumptious. He said at the end “that was soooo good” and my response was “Phoodie never let’s me down!”

8 phoodie { 07.02.15 at 5:40 pm }

Thank you so much for the comment – love how you guys demolished the lot! Made my day! Have just shared on FB, Phoodie

9 Lila { 07.14.15 at 1:34 pm }

These look delicious & I was a little hesitant to make them because I’ve been burnt(no pun intended) by quick marinades that don’t taste as good as they look…but I made these last night & they were AMAZING!!!!! Unbelievably quick to prepare & so delicious to devour. This is definitely another of your recipes that is getting added to our monthly rotation. Thanks!

10 phoodie { 07.14.15 at 3:01 pm }

Thanks so much and I am so so pleased this was as yummy as you had hoped! :)

11 Rebecca { 01.12.16 at 3:56 pm }

No pork rashers – could I use pork chops and would it still be yummy?

12 phoodie { 01.12.16 at 8:21 pm }

You could use the same marinade but cooking time would be different – ribs would work better if you can get those?

13 Rebecca { 01.13.16 at 3:54 pm }

Thanks Phoodie – I already have pork chops defrosted, so I might try and let you know how it goes. Don’t worry, won’t blame you if it goes pear shaped ;)

14 phoodie { 01.13.16 at 8:43 pm }

haha!!! Good luck!

15 Liz { 05.02.16 at 2:54 pm }

Thanks for the great recipe Phoodie. I’ve tried these once now and they were yummy but I have two questions I’d love you to answer if you have time. My butcher cut my rashers quite thin – are your rashers around 1cm or so thick? I think mine needed to be thicker but wasn’t sure from the pictures. Also, do I keep adding water to the pan right until the end of cooking or stop part way through the cooking to allow the rashers to get really sticky? Sorry for all the questions – I’d love mine to look as good as the pictures :-)

16 phoodie { 05.05.16 at 11:51 am }

Thanks for your message Liz! My rashers are normally at least about 2-3 cm thick so see if he can cut them thicker – I normally just buy mine at the supermarket! Yes, I always keep adding water to make sure the glaze doesn’t burn but maybe try adding a little less than you had before and see if that works better? Hope this helps! Phoodie :)

17 Liz { 05.05.16 at 2:02 pm }

Thanks for your helpful reply Phoodie! I can’t wait to try these again with the tweaks you mention :-)

18 Cesco { 05.26.16 at 6:28 am }

Love your recipe and will do this tonight. Since this will be my first try to bake these, as clarification, where do you place the water? Do you have a separate pan or you have a rack below it? Thanks

19 phoodie { 05.26.16 at 12:21 pm }

Straight into the pan under the pork. Hope you enjoy!

20 Ceri { 06.11.16 at 3:34 pm }

Hey there, does the rind go crackly, or is it chewy?
Thanks

21 Rach { 06.13.16 at 8:17 pm }

Tried these tonight. The flavour was pretty good. I cooked for nearly 2 hours at 180*C which might have been a little too much. A word of advice – avoid the fatty rashers at all costs – my tray was almost to the height of the rashers with fat. I did not need to add water during the process because of how much fat there was. Also when moving the rashers (both when turning during cooking and also serving), I had a few of them essentially explode at me, sending hot fat all over my arms. The taste is nice though, will probably try it with ribs next time.

22 phoodie { 06.14.16 at 11:34 am }

It doesn’t crackle but I still eat it!

23 phoodie { 06.14.16 at 11:37 am }

Oh no! Hope you are ok! Maybe a deeper dish would be better next time or yep, ribs would be delicious!

24 Jacinta { 04.29.17 at 4:29 pm }

Love this recipe! So quick easy simple and delicious!!!! ‘Thank you!!

25 phoodie { 05.01.17 at 2:16 pm }

Welcome! I love it too! Phoodie

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