Sweet & Sour Pork Rashers
July 22, 2017
This sweet & sour flavour packed pork rasher recipe was a huge hit with our kids! Served with brown rice and steamed broccolini for high fives all round!
- Prep: 20 mins
- Cook: 5 hrs
-
20 mins
5 hrs
5 hrs 20 mins
- Yields: 5
Directions
1Cut rashes into thirds
2Using a searing slow cooker (or pan on stove top) sear rasher pieces in oil for approx 5-10mins until sealed
3If using stove return rashes to slow cooker bowl after sealing
4Add capsicum slices
5Combine all other ingredients and pour over pork and capsicums
6Cook on high for 4-5hrs
7For the last hour I added The Tea Towel Trick to thicken the sauce a little
8Served with brown rice and steamed broccolini
Notes
1Due to sugar content I only drizzled a little of the sauce over the finished pork for serving but you could add as much as you like over yours
Submitted by Paulene Christie
25 Reviews
Sophia Soich
June 25, 2021
Hi guys, I have no idea what pork rashers are…. but have noticed someone has mentioned spare ribs and pork belly. Just wondering what I should use as this sounds delicious
Paulene @ Slow Cooker Central
April 14, 2021
I just use regular white sugar for this one.
Whichever you prefer for the pineapple will be fine 🙂
Tracy
April 13, 2021
Hi Paulene just want to check what type of sugar do you use? Crushed pineapple in syrup ok or am I better getting natural juices?
Kayleen Clay
August 4, 2020
Tried these last week Oh my goodness….. Delishimo…..no need to change a single thing.. You are the best Paulene…thank you 🙂
Kirsty Jayne
February 11, 2020
Tried this recipe tonight and will definitely be making it again. So tasty! Hubby licked his plate clean and asked for some more 👍👍
Paulene @ Slow Cooker Central
February 11, 2020
Ann the flavours would work nice with chicken too 🙂 Around 4-5hrs
Ann gavan
February 9, 2020
I was won if you could use chicken fillets
Kylie
February 1, 2020
YUM!!! Absolutely devine! Meat fell apart and all 3 of my kids demolished it.
Helen
June 20, 2019
I’m diabetic so I only used 1 tablespoon of sugar and 1 teaspoon of artificial sweetener. I’m yet to see how it turns out because it won’t be ready for another three and a half hours.
Amy
January 11, 2019
I loved this recipe although I didn’t have 1kg of spare ribs so I did all liquids as 1/4 cup and 1 spoon of mustard and half the pineapple as I didn’t want much liquid
Paulene @ Slow Cooker Central
April 13, 2018
Read here >> The Tea Towel Trick
Chris
April 13, 2018
what is the tea towel trick
Paulene @ Slow Cooker Central
October 4, 2017
I used brown but you could just reduce the sugar next time 🙂
Jennifer Jackson
October 3, 2017
Is this with brown or white sugar? Made it once before and used brown but very sweet.. Maybe white was the go?
Anna
August 12, 2017
We had this last night for dinner. It was delicious. My 2 fussy girls ate it with little fuss which is a rarity when we try something new. I only put in half a cup of sugar instead of 3/4 & found it just right. Will def have it again.
Paulene @ Slow Cooker Central
August 12, 2017
Sure … just any prepared mustard (not powder)
Jen Holmesby
August 10, 2017
What sort of mustard? I have American, would that work? Planning on cooking today.
Paulene @ Slow Cooker Central
August 8, 2017
They look like slices off a pork belly (see pic on this recipe)
Debra
August 8, 2017
Just wondering what are pork rashers?
Paulene @ Slow Cooker Central
August 7, 2017
Thank you so much xx
Sandra Carven
August 6, 2017
This was amazing! The family wanted seconds, but unfortunately was all gone! My husband said this was the best slow cooker meal I have done yet. The only difference I made to the recipe was less sugar, I only put 1/2 a cup in and it was still sweet but perfect. At the end of 5 hours I reduced the sauce on the browning mode in the Sunbeam Cook & Sear. Will definitely be doing again. Love your recipes Paulene.
Sandra Carven
August 5, 2017
This was amazing. Everyone loved it! Bowls licked clean. I did only use 1/2 cup of sugar, but next time I think I will use even less as it was a bit too sweet for us. I reduced the sauce at the end until it was sticky. Love your recipes Paulene.
Paulene @ Slow Cooker Central
July 22, 2017
I left it as is, just cut into thirds as per recipe
No oven at the end
Served from slow cooker
Pettienne craig
July 22, 2017
Looks delicious Paulene! Just wondering do you leave the skin on or could you cut it off. Although the meat may collapse. Would you brown or crisp it up in a hot oven before serving ?
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.
Paulene @ Slow Cooker Central
June 25, 2021
You could use any of the above 🙂