South African Sticky Pork Rashers

This is how they are done in my region. They are often braaied (barbequed) but I am going to outline the oven method because so many of the readers of this blog live in interesting places but have no place to barbeque.
Here in South Africa, the piece of belly pork or skirt below the ribs is often cut into rashers about a cm thick. Any butcher will be able to do this for you. Here we buy them pre-cut from all good supermarkets such as Spar and Pick n' Pay.
A kilo of rashers is enough for 5 fussy eaters (those that strip off the fatty bits and the rinds!!) Rather cook more. They keep well and if you have a family of teenagers they will be gone from the fridge by the next day.

Assemble as many of the following ingredients as possible:
thumb-size piece ginger grated.
4 segments garlic, grated or chopped finely
heaped tablespoon chopped thyme or teaspoon of dried.
Same of basil
half cup of sweet red wine.
Grated zest and squeeze one lemon.
2 tablespoons honey or brown sugar. Honey is the nicest.
2 chopped chili (can be omitted for those who don't like)
Breadcrumbs (optional but you will see why further down)
Method:
mix all the ingredients and marinade the rashers in this mixture. Overnight is best but 2 or 3 hours is also ok.

Sprinkle a layer of breadcrumbs in a large oven baking pan.
Lay the rashers on this and try to fit as many in as you can. Otherwise use a second pan.
Sprinkle a thin layer of breadcrumbs over the rashers.
Now pour what's left of the marinade over the rashers, making sure you wet all the breadcrumbs. If you think you will be short of marinade add a little more wine.
What happens is the breadcrumbs trap the flavors and sauce next to the meat. You will never have dry rashers inside like this.
Now put in a medium to low oven for up to an hour. Baste the rashers every so often. The sauce should reduce until you are left with a sticky residue. Roll the meat in that and serve.