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!
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.
ReplyDeleteOK, that looks really good and I'm not a big mango fan. Making notes of how you cooked this. May try it soon. :-)
ReplyDeleteSounds like a perfect balance. You could come over and fix that any time.:)
ReplyDelete