Cuban-style pork rashers

Recipe from: 18 September 2015
recipe, pork, grill

Ingredients 12
Servings 5
Time 15 min + Standing time


  • 300
    fresh orange juice
  • 10
    orange zest, grated
  • 90
    dark rum
  • 65
    lime juice
  • 15
    olive oil
  • 90
    brown sugar
  • 1
    onion, finely chopped
  • 1
    chilli, sliced
  • 3
    garlic, crushed
  • 35
    freshly chopped coriander 10ml fresh thyme
  • 1
    pork belly rashers
  • fresh coriander to serve


preheat oven to 170°C.

Whisk the first 11 ingredients together. Add 5ml salt. Pour over the pork and marinate for 12 to 24 hours.

Place the rashers into a roasting tray and cover with the marinade. Roast in a preheated oven for 40 minutes until tender.

Remove the pork from the marinade and place the rashers on a baking rack in a roasting tin. Roast for a further 40 minutes. Brush with marinade every 10 minutes.

Place the rashers under a very hot grill for one to two minutes a side or until they are slightly crispy. Garnish with fresh coriander. Serve with black beans and rice, or mashed potato.

Make a salsa to serve with the rashers. good Mix one small, finely chopped red onion, idea chopped fresh orange segments from one or two oranges, 30ml freshly chopped coriander and one chopped chilli. Add a little olive oil and orange juice and a pinch of ground cumin.

Text and image: Ideas magazine

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Read more on: recipe  |  pork  |  grill

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