6 – 8 pork rashers
15ml olive oil
25ml Worcestershire sauce
5ml French mustard
5ml barbeque or steak & chop spice

6 – 8 pork rashers
1 can tomatoes, pureed in a blender
30ml brown sugar
50ml red or white wine vinegar
Salt and pepper to taste

Trim unwanted fat from rashers. Sautè the onion in the olive oil until soft and add the remaining ingredients. Simmer the sauce for 5 minutes and puree in a blender until smooth. Add water if the sauce is too thick. Heat sauce and simmer pork rashers over low heat for 10 – 15 minutes in the sauce. Remove rashers and pat dry.

Grill the rashers under a hot oven grill or over hot coals and turn at regular intervals to get an even golden brown colour on both sides. Use tongs to turn the rashers over, not a fork. Baste with the sauce while grilling.