Potato Wedges Served With Pork Rashers

Serves 4
Grown up bacon and garlicky, golden potatoes – yes, please!

Ingredients

  • 3 potatoes, skin on, cut into wedges
  • 60 ml sunflower oil
  • 3 garlic cloves, crushed
  • 15 ml onion flakes
  • Salt, to taste
  • 1 kg pork rashers
  • 60 ml golden syrup
  • 45 ml soy sauce
  • 30 ml running honey
  • 45 ml BBQ sauce

Directions

  1. Place the potatoes into a bowl of ice-cold water and let them soak for 15 minutes. Drain and pat dry with paper towels. Preheat the oven to 180°C.
  2. Put the potatoes into a mixing bowl and add the oil, garlic, onion flakes and season to taste. Toss to combine. Place separately onto an oven tray and bake until golden and crispy, about 30 minutes.
  3. In the meantime, prepare the rashers by patting them dry well using paper towels. Place them in a single layer onto a baking tray lined with baking paper.
  4. Mix the golden syrup, soy sauce, running honey and BBQ sauce together and pour over the rashers. Use your hands to rub the marinade all over the rashers.
  5. Cook for about 45 minutes, turn them over and continue to roast for a further 10 minutes.
  6. Cook for about 45 minutes, turn them over and continue to roast for a further 10 minutes.
  7. Serve the rashers with the potatoes and a green salad, if you like.