Blog Paprika Pork Rashers
Paprika Pork Rashers
23 February 2018
Smoked paprika is one of those have-to-have cupboard essentials. I love it for its ability to lend an earthy richness to tomato-based vegetarian dishes – a taste so good it will even have meat lovers begging for more. And I seriously adore it for its ability to transform both meat and seafood from just so-so to “hey, what is this”? From paella to creamy tomato soup, toasted cheese sarmies to chicken burgers, there’s very little you can cook up that won’t benefit from a pinch of smoked paprika.
I say ‘pinch’ deliberately, because as much as I revere smoked paprika, it is a dominant flavour, so judicious is the way to go when you cook with it. But not too judicious! A liberal sprinkling of the stuff is what makes this smokey marinade/ baste really shine. I used it on pork rashers that I did on the braai (BBQ), but it’s great with chicken or beef too.
- YOU WILL NEED -
1 tbspn Cape Herb & Spice Smoked Paprika
2 fat cloves of garlic, minced
Handful of coriander, finely chopped
2 tbspn Worcestershire sauce
2 tbspn olive oil
Juice of one lemon
½ cup tomato sauce
1 tbspn honey
1 tspn of any Cape Herb & Spice Chilli Seasoning (optional, leave out of you do not like heat)
- METHOD -
Combine all the baste ingredients and refrigerate until you use it. This will keep in your fridge for at least three days. Use as a marinade and as a basting sauce. To make smokey pork rashers, spoon 2 tbs of the marinade over 10-12 rashers and allow them to marinade for an hour. Then place them on the braai or under the grill and baste liberally with the remainder of the basting sauce.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za