Dry the pork rashers well with kitchen paper and season with salt and pepper. Leave them at room temperature while you make the beer glaze.
Mix the beer, honey, brown sugar, garlic and a pinch of salt and pepper in a saucepan. Stir continuously over low heat and simmer until it becomes syrupy. Add the English mustard, salt, pepper and Maizena paste and stir until thick and translucent.
Braai or grill the pork rashers over medium-hot coals, approximately 5 minutes per side. Turn them over only a few times. During the last 5 minutes and at the end of the grilling process, paint the beer glaze on the pork rashers with a food brush. Finish it off with a sprinkling of fresh herbs.
