Roasted Pork Belly With Pickled Green Mango
Receita de: Carne
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To make pickled green mango, place vinegar and salt in a large bowl and stir until salt dissolves. Add green mango, cover with plastic wrap and refrigerate overnight (the mango will leech liquid).
Using a mortar and pestle, pound garlic, chilli, lemongrass and ¼ tsp salt to a paste. Season with pepper.
Using a small knife, score pork skin widthways with cuts about 1.5 cm apart. Turn pork skin-side down and rub garlic mixture into flesh, then turn over and scatter sea salt all over skin. Place in a large baking dish and refrigerate, uncovered, overnight to dry skin.
To continue making pickled green mango, place sugar and 375 ml water in a saucepan. Bring to the boil over medium–high heat, stirring until sugar dissolves, then remove from heat. Transfer mango to a large sterilised jar (see Cooking Notes), then pour over sugar syrup and beer. Refrigerate until needed. Pickle will keep in fridge for up to 3 weeks.
Preheat oven to 160°C. Remove pork from refrigerator and bring to room temperature. Place spring onions and pineapple in a large roasting pan, then place pork belly, skin-side up, on top. Drizzle with olive oil, rubbing into skin and sides. Roast pork for 1½ hours, then increase heat to 200°C and roast for a further 30 minutes or until skin is blistered and crisp. Remove from pan and set aside to rest for 15 minutes. Serve with pickled green mango.
INGREDIENTES
1 garlic bulb, peeled, cloves roughly chopped
2 long red chillies, roughly chopped
2 lemongrass stalks, white part only, roughly chopped
1.5 kg boneless pork belly, skin on
60 g (¼ cup) fine sea salt
1 bunch (about 300 g) spring onions
1 pineapple, peeled, cut into 1.5 cm-thick rounds
olive oil, to drizzle
Pickled green mango
125 ml (½ cup) coconut or rice vinegar
60 g (¼ cup) fine sea salt
3 green mangoes peeled, cut into
1 cm-wide strips
330 g (1½ cups) caster sugar
60 ml (¼ cup) mild-flavoured beer, such as ale
Adicionado por: Natália Martins
Consultada: 746 X
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