Pork rashers, commonly sold in Australia, are thin slices of pork belly. They are known for their flavour and tender texture, making them a popular choice for various cooking methods. Pork rashers are typically cut from the pork belly, a fatty and flavourful part of the pig. They may be cooked on barbecues, roasted, or slowly cooked to achieve a crispy exterior and tender interior.

Cooking and Eating Characteristics

Pork rashers have a distinctive appearance and taste:

• Appearance: Rectangular slices, approximately 1 cm thick, with pink-coloured meat and visible fat marbling.
• Taste and Texture: They develop a crispy, crunchy exterior when cooked, with a tender and succulent interior.

Preferred Cooking Techniques

To optimise the texture and flavour of pork rashers, the following cooking techniques are preferred:

• Pan-frying: Fry in a skillet over medium-high heat for 2–3 minutes per side. This method results in a caramelised exterior.
• Grilling: Preheat a grill to medium-high heat and cook the rashers for 4–5 minutes per side. This imparts a smoky, charred flavour.
• Baking: Place in a 200 °C oven for 15–20 minutes, flipping halfway through. This method is convenient and results in evenly cooked rashers.

For a 100 g serving of pork rashers:

• Energy: 244 kcal
• Protein: 19.4 g
• Fat: 18.6 g
  • Saturated Fat: 7.29 g
• Carbohydrates: 0 g

Reasons Some People Dislike Pork Rashers

Some people may not like pork rashers due to:

• High Fat Content: The fatty nature of pork rashers may be unappealing to those who prefer leaner cuts of meat.
• Texture: The combination of crispy exterior and tender interior may not be preferred by everyone.
• Dietary Restrictions: Individuals following certain dietary restrictions, such as vegetarian, vegan, or religious dietary laws, may avoid pork rashers.
• Parasites: As a boy in the 1960s and 1970s in Brisbane, pork had a bad reputation. In the first half of the twentieth century, animal husbandry and food safety practices didn’t always guarantee parasite-free pork. These days, pork bought in supermarkets can be assumed to be parasite-free.

Ingredients

• Pork rashers

Equipment

• Frypan

Instructions

1. Unwrap the pork rashers.
2. Dry the surface of the meat with absorbent paper or a towel.
3. Heat the frypan and cook the pork rashers, flipping every 30 seconds until the surface is caramelised.
4. Serve on a plate and eat with your fingers or chopsticks or a knife and fork.

Photographs

Bibliography

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16. https://doi.org/10.3390/foods13121905