Name: Cuban-style pork rashers
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 5 servings
Cuisine: Cooking Method
Ingredients: 300 ml orange juice fresh; 10 ml orange zest only; 90 ml rum dark; 65 ml lime juice; 15 ml fresh chillies 573; 90 ml brown sugar; 1 onion finely chopped; 1 fresh chillies sliced; 3 cloves garlic cloves, crushed; 35 ml fresh coriander chopped; 1 kg pork rashers; fresh coriander to serve

Recipe Disclaimer

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Ingredients (12)

300 ml	orange juice — fresh
10 ml	orange — zest only
90 ml	rum — dark
65 ml	lime juice
15 ml	fresh chillies — 573
90 ml	brown sugar
1	onion — finely chopped
1	fresh chillies — sliced
3 cloves	garlic — cloves, crushed
35 ml	fresh coriander — chopped
1 kg	pork rashers
	fresh coriander — to serve

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Method:

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.

GOOD IDEA:
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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