Sticky sweet chilli pork belly with mango sweet chilli salsa
Sweet Chilli Sauce
Ingredients required for this recipe:
1 x 800g - 1kg piece Pork Belly
1 cup Trident Sweet Chilli Sauce
375mls ginger beer
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/2 tsp sea salt
2 fresh mangos, diced
1/2 red capsicum, finely diced
1/2 yellow capsicum, finely diced
1/4 cup Trident Sweet Chilli Sauce
1 lime zested and juiced
Pre-heat oven to 210°C.
Score Pork rind thinly using a Stanley knife or sharp thin bladed knife.
Marinade: Combine the Trident sweet chilli sauce, ginger beer, shallot and garlic in a shallow non metallic baking dish and marinate pork belly for several hours or as long as possible.
Pork: Rub the pork rind with sea salt and roast pork belly for 20 minutes at 210°C then reduce heat to 180°C and roast for a further 40 minutes.
Basting every 5 minutes.
Remove and rest 10 minutes prior to slicing.
Salsa: Combine mango, capsicums, sweet chilli sauce and lime together in a small bowl.
Slice sticky Sweet Chilli Pork and serve with mango salsa.
Garnish with mint leaves. Serves 4