Spicy pork belly with mango
This is a delicious recipe that hero’s beautiful Bowen Mangoes – which are in season and delicious at Christmas time in Queensland. This recipe works best with mangoes that are still a little green and tart. Mango goes really well with pork, and this dish is inspired by my love of Thai cooking. The mango helps tenderise the meat and the shrimp paste and fish sauce really offset the sweetness and sourness of the mango providing the perfect balance of salty, sweet and sour.
If your mangoes are ripe, you will need to increase the amount of lime juice to help balance the sweetness.
- 1 kg pork belly cut into 3cm cubes
- 2 semi-ripe mangoes peeled and deseeded
- 1 litre chicken stock
- 2 tbsp peanut oil
- 1 tbsp fish sauce plus extra, to taste
- 1 tbsp palm sugar to taste
- 1 lime juiced
- 4 garlic cloves finely chopped
- 1 red shallot or onion finely chopped
- 4 green spring onions finely chopped
- 1 stalk lemongrass finely chopped
- 2 roots and stalks of coriander finely chopped
- 2 fresh long red chilli
- 1 tsp shrimp paste belachan
- 1 tbsp dried chilli flakes
- 1 tsp ground turmeric
- Fresh coriander
- Fresh semi-ripe mangoes diced
- Steamed Jasmine rice
- Lime wedges
- Combine all spicy paste ingredients in a small food processor and process to a smooth paste.
- Remove paste from food processer, add 1 tablespoon back into the food processer with semi-ripe mangoes and process until blended, but still a little course.
- In a medium glass bowl, add the pork belly and mango puree and stir well. Allow to marinate in the fridge for at least 1 hour, but preferably overnight.
- In the bowl of a pressure cooker, using the saute function, heat the peanut oil and add the remaining spicy paste and fry for 2 minutes or until fragrant. Add pork and stir well for a few minutes until starting to colour.
- Add the stock, put on the lid, and cook on High Pressure for 40 minutes.
- (If you don’t have a pressure cooker, cook in a large saucepan, stirring occasionally for about 1 ½ hours until pork is tender.)
- Release the pressure and remove the lid, using the saute function again, cook, stirring continually for 10-15minutes or until sauce is reduced and thick.
- Season to taste with palm sugar, fish sauce and lime juice.
- Spoon into bowls with steamed rice. Add some fresh semi-ripe mangoes on top with fresh coriander and lime wedges to garnish.
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Disclaimer - Nutritional information is provided as a guide only
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