Pat the rashers dry with kitchen paper. Use sharp kitchen scissors or a very sharp knife to cut incisions on 10mm distances in the outer skin and part of the fat, but don’t cut into the meat.
This will prevent curling. Rub the rashers with salt, pepper, braai spice and olive oil. Grill them over medium-hot coals or under the oven grill until the first side is golden brown and the outer skin starts crisping. Turn with tongs (not a fork) and braai or grill the other side until the rashers are just cooked and still juicy. Serve with stiff pap.
In a large saucepan, bring 3 cups of water and a generous pinch of salt to a rapid boil. Add 1 cup maize meal and cover. Reduce the heat to medium-low and leave the pap for 8 to 10 minutes. Resist the urge to stir.
Remove the lid, then stir vigorously for 1 minute to incorporate any remaining raw maize meal into the water.
Repeatedly mash the pap against the side of the saucepan or with a potato masher for approximately 2 minutes to get rid of any lumps.
Gradually add another cup of maize meal, stir vigorously and mash again. Reduce the heat to the lowest setting, replace the lid and let the pap steam for 10 to 15 minutes.
Remove the lid and stir. If the pap is a bit too dry, add a little more water and stir again. Add 2 to 3 T butter. Sir and taste for seasoning. Add the whole kernel corn (mealies) and cheese, stir until heated through, and serve warm with the pork rashers.
