Name: Barbecued cinnamon and ginger pork with mango chilli salsa
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1
Ingredients: 5.00 gm ground cinnamon; 10cm-piece ginger, peeled, grated; 36.40 gm olive oil; 1kg Pork Belly Roast; 2 mangoes, stoned, peeled, finely chopped; 2 birdseye chillies, seeded, thinly sliced; 1 small red onion, thinly sliced; 62.50 ml small basil leaves; 42.00 gm lime juice; Steamed rice, to serve; Lime wedges, to serve

Barbecued cinnamon and ginger pork with mango chilli salsa

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Prep Time:
20 minutes

Cook Time:
90 minutes

Total Time:
110 minutes

Spicy mango lime salsa elevates flavor of cinnamon ginger pork belly.

Ingredients:

5.00 gm ground cinnamon
10cm-piece ginger, peeled, grated
36.40 gm olive oil
1kg Pork Belly Roast
2 mangoes, stoned, peeled, finely chopped
2 birdseye chillies, seeded, thinly sliced
1 small red onion, thinly sliced
62.50 ml small basil leaves
Steamed rice, to serve
Lime wedges, to serve

Instructions:

Preheat a high-temperature covered barbecue or oven to 230C.
Mix cinnamon and ginger with half of the oil in a small bowl. Season the mixture and massage it all over the pork. Transfer the pork to a baking tray, then roast it in a covered barbecue with indirect heat or in the oven for 30 minutes. Lower the heat to medium (or set the oven to 200C) and continue roasting for another hour until fully cooked. Rest the pork for 10 minutes covered in foil before slicing it thickly.
In a medium bowl, mix together the mango, chili, onion, basil, lime juice, and remaining oil.
Spoon the rice into serving bowls. Add the pork and mango salsa on top. Serve with lime wedges.

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