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Sticky Glazed Pork Rashers & Slaw

OVERALL time: 40 mins

Sticky Glazed Pork Rashers & Slaw

Turn your next BBQ into a fiesta with these Sticky Glazed Pork Rashers! The sticky-sweet glaze gets its incredible flavour from our NEW Spanish Smoked Paprika & Mustard Rub - loaded with smoky paprika and a subtle mustard kick. Perfect for grilling, sharing and adding a little Spanish-inspired flair to your next BBQ.

Easy |
Sticky Glazed Pork Rashers |

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Number of servings

ingredients

Pork
  • 8 Pork Rashers, skin removed
  • Cape Herb and Spice Spanish Smoked Paprika & Mustard
Glaze
  • 4 Tbsp Tomato paste
  • 2 Tbsp Honey
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Cape Herb and Spice Spanish Smoked Paprika & Mustard
Slaw
  • 2 Heads baby cabbage, shredded
  • 1 Bunch parsley, chopped
  • 1 Bunch chives, sliced
  • 1 tsp Cape Herb and Spice Atlantic Sea Salt
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Honey
  • 2 Tbsp Olive oil
  • 4 Tbsp Apple coder or white wine vinegar

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 20 mins

For the glaze: 

Combine all the ingredients in a small saucepan. 

Bring to a simmer and reduce until thickened. 

Keep warm. 

 

For the pork:

Prepare braai to medium heat. 

 

Season the rashers generously with the Cape Herb & Spice Spanish Smoked Paprika & Mustard Rub on both sides.

Rub the seasoning into the rashers well. 

 

Place pork rashers on the braai and cook until they are lightly charred, the pork is cooked through and the edges are crispy.

 

Right towards the end of the cook, glaze each rasher generously with a pastry brush.

Flip and repeat on both sides.

Remove from the braai. 

 

For the slaw:

Just before serving - add all the ingredients to a large bowl. 

Massage the seasoning and dressing into the cabbage. 

Taste to adjust seasoning. 

 

To serve:

Serve rashers straight off the braai nice and hot.

Sprinkle with spring onions and serve alongside the slaw. 

Enjoy!



Recipe Developed by Bianca 

Choose measurements conversions

ingredients

Pork
  • 8 Pork Rashers, skin removed
  • Cape Herb and Spice Spanish Smoked Paprika & Mustard
Glaze
  • 4 Tbsp Tomato paste
  • 2 Tbsp Honey
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Cape Herb and Spice Spanish Smoked Paprika & Mustard
Slaw
  • 2 Heads baby cabbage, shredded
  • 1 Bunch parsley, chopped
  • 1 Bunch chives, sliced
  • 1 tsp Cape Herb and Spice Atlantic Sea Salt
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Honey
  • 2 Tbsp Olive oil
  • 4 Tbsp Apple coder or white wine vinegar

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 20 mins

For the glaze: 

Combine all the ingredients in a small saucepan. 

Bring to a simmer and reduce until thickened. 

Keep warm. 

 

For the pork:

Prepare braai to medium heat. 

 

Season the rashers generously with the Cape Herb & Spice Spanish Smoked Paprika & Mustard Rub on both sides.

Rub the seasoning into the rashers well. 

 

Place pork rashers on the braai and cook until they are lightly charred, the pork is cooked through and the edges are crispy.

 

Right towards the end of the cook, glaze each rasher generously with a pastry brush.

Flip and repeat on both sides.

Remove from the braai. 

 

For the slaw:

Just before serving - add all the ingredients to a large bowl. 

Massage the seasoning and dressing into the cabbage. 

Taste to adjust seasoning. 

 

To serve:

Serve rashers straight off the braai nice and hot.

Sprinkle with spring onions and serve alongside the slaw. 

Enjoy!



Recipe Developed by Bianca 

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Products used in this recipe

Atlantic Sea Salt

Atlantic Sea Salt
Spanish Smoked Paprika & Mustard

Spanish Smoked Paprika & Mustard