Barbecued cinnamon and ginger pork with mango chilli salsa

Recipes / Meat

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

Recipe «Barbecued cinnamon and ginger pork with mango chilli salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.