Korean BBQ pork rashers

The magic is in the aromatic BBQ sauce that transforms these pork rashers into sticky-sweet crispy delights when cooked over the coals!

45 minutes

Serves 4


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  • 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



  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.


Browse more braai recipes here.


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