Method
- Sticky Smoke Fire Pork RashersSmoky, sticky and packed with bold braai flavour! Slow-braaied pork rashers with crispy caramelised edges, finished with a sweet honey-apricot glaze for the ultimate fire-cooked feast.Serves: 4🛒 Ingredients– 1 kg pork rashers– 2 tbsp olive oil– 1½ tbsp BlixSam Smoke Craft Spice Blend– 1 tbsp BlixSam Fire Wave Spice Blend– 1 tsp garlic powder– 1 tsp smoked paprika– Salt and black pepper to taste🔥 Sticky Honey Apricot Glaze– 2 tbsp honey– 2 tbsp apricot jam– 1 tbsp vinegar👨🍳 Method – The BlixSam Way1️⃣ Build the Flavour RubIn a bowl, combine:– Olive oil– BlixSam Smoke Craft Spice Blend– BlixSam Fire Wave Spice Blend– Garlic powder– Smoked paprikaMix into a rich smoky paste.2️⃣ Layer the FlavourRub the paste generously over the pork rashers, working it into every layer of meat and fat.Cover and marinate for at least 2 hours. Overnight delivers even deeper flavour.3️⃣ Prepare the BraaiLight medium coals and allow them to settle.Cook over steady heat to slowly render the fat while developing beautifully caramelised edges.4️⃣ Slow BraaiPlace the rashers over the coals and braai slowly, turning regularly.As the fat renders, the meat becomes tender while the Smoke Craft and Fire Wave create a deep smoky crust.5️⃣ Make the Sticky GlazeMix together:– Honey– Apricot jam– VinegarStir until smooth.6️⃣ Glaze and FinishBrush the glaze over the pork rashers during the last few minutes of braaiing.Turn gently as the glaze bubbles, thickens and forms a glossy, sticky coating without burning.7️⃣ Rest and ServeRest the pork rashers for 5 minutes before serving.Finish with a light sprinkle of BlixSam Fire Wave Spice Blend and serve with slap chips, pap, braai potato salad or grilled vegetables.🔥 Deep smoky flavour.🔥 Sticky honey-apricot glaze.🔥 Crispy caramelised edges in every bite.It's BlixSam's Lekker! 😄🛒 Shop BlixSam Products https://blixsam.co.za/shop-now/📱 Order on WhatsApp: 082 341 5113#BlixSam #SmokeCraft #FireWave #BraaiTime #PorkRashers #ItsBlixSamsLekker
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