Green Mango and Crispy Pork Belly Salad

……and then I had the salad with crispy pork belly pieces….

Green Mango and Crispy Pork Belly Salad

For the pork belly
Small handful fresh mint
Small handful fresh coriander
2 green chillies
2 cloves garlic
1/2 teaspoon salt
2 teaspoons garam masala
3 tablespoons vegetable oil
1 lime
2 shallots or ½ an onion
500 g skinned 3 cm wide pork belly slices, cut across into 3 cm pieces

For the Green Mango Salad

1 small knob ginger
2 small cloves garlic
1 shallot
little bunch fresh coriander
1 fresh red chilli
2 tablespoons olive oil
2 tablespoons lime or lemon juice
1 tablespoon clementine or orange juice
350 g Green mangoes (about 1 large one)
1 carrot
small handful toasted peanuts or cashews
Salt and pepper

1. Pull the leaves from the mint and coriander, finely chop and drop into a large bowl.

2. Deseed the chillies, finely chop and add to the bowl, then crush the garlic and add that too.

3. Add the salt to the bowl with the garam masala and veg oil. Squeeze in the juice of the lime, grate the shallot or onion over everything and drop in the pork belly pieces and mix well. Cover, place in fridge and leave for at least 4 hours or overnight.

4. Set the oven at 180°C and scrape the pork into a roasting tin then cook, for about 45 minutes, stirring every now and then, until tender and lightly crispy.

5. Meanwhile make the salad, peel ginger, garlic and shallot and drop into a bowl of a food processor with a pinch salt. Deseed and roughly chop the red chilli with the coriander and drop into the bowl.

6. Add the olive oil, lime or lemon juice and clementine or orange juice and whiz until smooth. Scrape into a bowl and season with pepper, adding more salt if needed.

7. Using a swivvle peeler, peel the green skin from the mango and slice the flesh using the peeler, into long thin strips into a serving bowl. Do the same with the carrot.

When the pork is ready spoon some of the dressing over the pork pieces and toss well. Pour the remaining dressing over the mango and carrot,  add the pork, crush the nuts well, sprinkle over, toss and serve straight away.
 Little note….As I said before you could make this with ripe mangoes but it will be a much sweeter affair.

This entry was posted in April, Brunch, Lunch, Mains, March, Meat & Poultry, Nuts & Fruit, Supper and tagged . Bookmark the permalink.

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