My pantry is packed full of asian ingredients. This, combined with my love of experimentation, led to the discovery of this delicious pork recipe.


  • 1kg pork rashers

  • 1/4 cup extra virgin olive oil

  • 2 tsp crushed garlic

  • 3 tbsp white wine vinegar

  • 2 tbsp hoisin sauce

  • 3 tbsp char sui sauce (chinese BBQ sauce)

  • 2 tsp fish sauce

  • 1 tsp soy sauce

  • 3 bay leaves


  • 1.

    Combine all ingredients except pork and bay leaves in a glass bowl. Stir well to ensure the thicker sauces are evenly distributed.

  • 2.

    Add the pork rashers to the bowl and stir well to enusre that each rasher is well covered with the mixture.

  • 3.

    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.

  • 4.

    Leave to marinate for a few hours, preferably overnight.

  • 5.

    Heat your barbeque grill until very hot and grill on each side until cooked.

  • 6.

    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.

  • 7.

    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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