Sunday, 29 March 2015

Pork and Mango

I had some fresh mango so I decided to see how the flavour of mango would go with pork.  I'm pleased to report that it worked well.

I used pork slices (boneless pork belly) – cut up into bite sized cubes and then marinated in a mix of soy sauce, fish sauce and sherry vinegar.  I let it steep in the marinade for a couple of hours in the fridge.  If you were more organised than me, you could marinate it overnight.

Brown your pork in batches.  Put the meat into a casserole dish.  Deglaze your pan with white wine (you could use water).  Add ham stock to the casserole (chicken stock would be fine).  Add a splash of limoncello.  Season with salt, pepper, chilli powder and a little ginger.

Let it cook in a moderate oven for 1 to 2 hours.  In the last half hour add some sliced yellow capsicum and slices of the fresh mango.  I also added a tiny bit of red chilli and white onion.

The end result was a nice balance of sweet from the mango, sour from the vinegar, salt from the fish sauce and heat from the chilli powder and chilli.  Result!


  1. I love pork with fruit but I've never had it with mangoes (at least not that I remember). This sounds yummy and easy -- and pretty on the plate.

  2. OK, that looks really good and I'm not a big mango fan. Making notes of how you cooked this. May try it soon. :-)

  3. Sounds like a perfect balance. You could come over and fix that any time.:)


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