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My pantry is packed full of asian ingredients. This, combined with my love of experimentation, led to the discovery of this delicious pork recipe.
Combine all ingredients except pork and bay leaves in a glass bowl. Stir well to ensure the thicker sauces are evenly distributed.
Add the pork rashers to the bowl and stir well to enusre that each rasher is well covered with the mixture.
Crush the bay leaves slightly (do not break into small pieces). Stir through the pork so that the flavour of the bay leaves permeate the pork.
Leave to marinate for a few hours, preferably overnight.
Heat your barbeque grill until very hot and grill on each side until cooked.
Baste rashers with remaining marinade during cooking. Do not be concerned if the marinade blackens during cooking, as this caramalises the sweet ingredients in the marinade.
Serve with a green salad.
I am fortunate enough to have a wood fired BBQ which adds a rich smokiness to the flavour.
These rashers are best enjoyed outside on a beautiful sunny day and are well complimented with an icy cold beer.
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