Chinese Style Barbecue Pork Rashers
1/4C hoisin sauce
1/3C oyster sauce
2Tbsp rice wine
1/2C soy sauce
6 garlic cloves, crushed
3tsp finely grated ginger
1.8kg pork rashers
1. Mix hoisin sauce, oyster sauce, rice wine, soy sauce, garlic and ginger in a large, non metallic bowl, add the rashers and turn them so they are covered with the marinade. Cover and refrigerate overnight (or at least 4 hours).
2. Remove the rashers for the marinade and tip the marinade into a small saucepan with the honey. Simmer over low heat for 5 minutes or until slightly syrupy.
3. Cook pork rashers on BBQ, turning and basting with marinade frequently until cooked and caramelised, approximately 20-30 minutes. Eat with fingers!
Adapted from: BBQ food 2004, Murdoch Books, NSW, Australia.
- You can use american style pork ribs in place of the pork rashers, use 2kg and cut into individual ribs before serving.