STICKY PORK RASHERS
SERVES: 4
WHAT'S IN IT?
8 (750g) boneless pork rashers
1/3 cup (80ml) hoisin sauce
2 tbs each soy sauce, honey
2 tsp sesame oil
3 lebanese cucumbers, sliced into thin ribbons
1⁄2 wombok cabbage, shredded
1⁄4 cup crispy shallot
1⁄2 bunch mint, leaves picked
1 tbs each peanut oil and rice wine vinegar
PUTTING IT ALL TOGETHER:
Preheat oven to 200oC 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, shallot and mint and drizzle with peanut oil and vinegar.
Serve with pork rashers.
