Hot and spicy jerk pork rashers with fresh coconut coleslaw

SERVES: 4 TIME TO MAKE: Less than 45 minutes

Cook over the coals for an even smokier flavour.

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BRAAI RECIPES

INGREDIENTS

  • 12 rindless pork rashers

Marinade

  • 1 small PnP red onion, quartered
  • 3 PnP garlic cloves
  • 1 PnP red chilli
  • 5 ml ground allspice
  • 5 ml ground cumin
  • 5 ml PnP ground coriander
  • 60 ml PnP brown sugar, tightly packed
  • 30 ml worcestershire sauce
  • 60 ml PnP tomato sauce
  • 60 ml dark rum, (optional)
  • 30 ml cider vinegar
  • 1 dash PnP salt, to taste
  • 1 dash milled pepper, to taste

Coleslaw

  • 2 small PnP cabbage, (red and white), shredded
  • 1 half PnP coconut, flesh, coarsely grated
  • 2 large PnP carrots, grated
  • 40 ml lime juice
  • 1 handful fresh coriander leaves
  • 250 ml PnP plain low-fat yoghurt
  • 1 dash PnP salt, to taste
  • 1 dash milled pepper, to taste

METHOD

  • Place marinade ingredients in a blender and blitz until smooth.
  • Pour over rashers and marinate for at least 30 minutes.
  • Remove rashers from marinade and cook over medium coals or under a hot grill until fat has rendered and pork is crispy and slightly charred.
  • Toss coleslaw ingredients together and serve with rashers.