Pork candy skewers with tangy slaw Recipe

The perfect meal to welcome and whip up over the weekend, this succulent, sweet and savoury spicy pork rashers served with an old-time favourite, tangy slaw will undoubtedly have mouths watering all around and your loved ones wanting more.

Recipe by: Kelly-Anne Damons


  • 4-6 pieces of thick cut pork rashers halved
  • 8-12 Bamboo skewers
  • Salt and pepper to taste
  • 3 tbsp BBQ seasoning
  • 2tsp garlic powder
  • 1tsp ground black pepper
  • Oil for dressing
  • For the sauce
  • 2 cups BBQ sauce
  • 1cup tomato sauce
  • 1/2cup brown sugar
  • 1tsp smoked chilli flakes
  • 1tsp paprika
  • For the slaw
  • 300g mixed shredded cabbage
  • 2 carrots grated
  • 1 cup of mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • ½ tsp-1 tsp Celery
  • Black pepper to taste

How To Make Pork candy skewers with tangy slaw

  1. Season the pork rashers with the spices, skewer them and place them on a baking tray.
  2. Cover the tray with foil and bake in the oven at 180°C for 1 1/2 hours, until the pork is tender.
  3. Checking every 40 minutes.
  4. For the sauce combine all the ingredients in a saucepan, and over a medium heat cook the sauce until the sugar dissolves and mixture becomes thick.
  5. Bast the pork rashers with the sauce and grill in the oven on maximum heat for 5-8 minutes until the sugars in the sauce caramelizes and becomes sticky/browned.
  6. Combine all the ingredients for the slaw in a large bowl, season to taste and allow the flavours to develop by placing the fridge for 30-60 minutes and serve with the pork-candy skewers.

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