Fire up your barbecue for this quick and easy recipe, with pork rashers ready in minutes and a fresh and healthy coleslaw that’s easy to prepare, so dinner is ready in next to no time.
Serves 4
1 cup soy sauce
½ cup firmly packed dark brown sugar
⅓ cup Chinese rice wine or dry sherry
¼ cup Chinese chilli sauce
2 green onions, trimmed, finely chopped
5cm piece ginger, peeled, finely grated
2 garlic cloves, crushed
2 tsp Chinese five-spice powder
1.5kg pork rashers
1 tbsp vegetable oil
1 large carrot, trimmed, finely shredded
1 cucumber, trimmed, finely shredded
1 red capsicum, pulp removed, finely sliced
100g snow peas, trimmed, halved
1 cup bean sprouts, trimmed
¼ cup vegetable oil
1 tbsp sesame oil
2 tsp toasted sesame seeds
1 Combine soy, sugar, rice wine, chilli sauce, green onions, ginger, garlic and five-spice powder in a shallow ceramic dish. Add ribs and turn, coating with marinade. Cover and refrigerate for 2 hours.
2 Heat a barbecue hot plate over medium heat. When hot spread oil over plate. Add pork rashers and cook for 3-4 minutes on each side, or until cooked through.
3 Combine carrot, cucumber, red capsicum, snow peas, bean sprouts, and oils in a large bowl. Transfer to a serving dish. Sprinkle with sesame seeds and serve with pork rashers.
