Barbecued cinnamon and ginger pork with mango chilli salsa

Cooking Meat Barbecued cinnamon and ginger pork with mango chilli salsa

Fiery mango and lime salsa enhance the flavours of this mouth-watering cinnamon and ginger-infused pork belly.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat a covered barbecue on high (alternatively, preheat oven to 230C.)
  2. Combine the cinnamon, ginger and half the oil in a small bowl. Season. Rub all over pork to coat. Place the pork in a baking tray. Roast in covered barbecue using indirect heat, or in oven, for 30 mins. Reduce heat to medium (alternatively, reduce oven to 200C). Roast in covered barbecue using indirect heat, or in oven, for a further 1 hour or until cooked through. Cover with foil and set aside to rest for 10 mins. Thickly slice.
  3. Meanwhile, combine the mango, chilli, onion, basil, lime juice and remaining oil in a medium bowl.
  4. Divide the rice among serving bowls. Top with the pork and mango salsa. Serve with lime wedges.

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2 tsp ground cinnamon
10cm-piece ginger, peeled, grated
2 tbsp olive oil
1kg Coles Australian Pork Belly Roast
2 mangoes, stoned, peeled, finely chopped
2 birdseye chillies, seeded, thinly sliced
1 small red onion, thinly sliced
1/4 cup small basil leaves
2 tbsp lime juice
Steamed rice, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
1:30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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