Korean BBQ pork rashers

Ingredients:

Paste:

• 2 cloves garlic, peeled and chopped 
• 2cm knob fresh ginger, grated
• 2 spring onions, chopped 
• 1 Tbsp (15ml) rice vinegar 

Barbecue sauce:

• ½ cup (125ml) soy sauce
• 3 Tbsp (45ml) brown sugar
• 2 Tbsp (30ml) sesame oil 
• 1 Tbsp (15ml) rice vinegar 
• 1 Tbsp (15ml) cornflour 

• 12 boneless pork rashers 
• Salt and milled pepper
• Sliced spring onions and a sprinkling of sesame seeds, for serving

Method

1. Blitz all the ingredients for the paste until smooth.
2. Combine paste with barbecue sauce ingredients, except cornflour, in a pot and bring to a boil. 
3. Stir in cornflour and cook for another 2-3 minutes.
4. Remove barbecue sauce from heat and allow to cool. 
5. Thread boneless pork rashers onto bamboo skewers that have been pre-soaked in water – this will prevent skewers from burning.
6. Season and brush with barbecue sauce, reserving some for basting. 
7. Grill rashers over medium-hot coals for 20-30 minutes or until cooked through.
8. Remove from heat and baste with reserved sauce. 
9. Serve topped with spring onions and sesame seeds.

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