HERB SALT ON PORK RASHERS
Don’t let leftover herbs go to waste. Use them to make this aromatic herb salt for sprinkling over meat.
MAKES ABOUT 250ML (1C) PREPARATION: 10 MIN DRYING: 2-3 HR COOKING: 25 MIN SALT
60ml (¼c) fresh rosemary 60ml (¼c) fresh thyme 125ml (½c) coarse sea salt 15ml (1T) dried chilli flakes
4 pork rashers lemon wedges to serve Prepare a braai fire with enough hot coals to braai the meat. Keep a clean jar handy.
1 SALT Strip the herb leaves off the stems and put the leaves in a food processor. Pulse until finely chopped.
2 Add the salt and chilli flakes and pulse until well mixed. Spread out on a clean tray and leave in a warm, dry place for 2-3 hours to dry out, stirring every now and then to ensure it dries evenly.
3 Use the herb salt as seasoning and store any leftover salt in the jar.
4 PORK RASHERS Season the meat with the herb salt and arrange on a folding braai grid. Braai for 10 minutes on each side or until the rashers are done and crispy. Turn the grid often to prevent burning. 5 Sprinkle more of the herb salt over the meat if you like and serve with lemon wedges.