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!



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


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

Recipe source: Pnpfreshliving.com