Mango Pork Belly BBQ Recipe
Heat Beads® BBQ Briquettes fan, Lionel Crack, shares his Mango Pork Belly BBQ Recipe.
- 3kg-4kg pork belly, no skin, have your butcher cut deep diamond cuts on the fat side
- 1 bottle mango chutney
- 1 bag of dried mango
- 2 ripe mangos, peeled and cut
- 4 garlic cloves
- 3cm piece green ginger
- 2 teaspoons chinese five spice powder
- 3 tablespoons plum sauce
- 1 cup dry or sweet sherry
- salt and pepper to taste
To make the marinade, purée the mango, garlic and ginger in a food processor until smooth. Then add the five spice powder, plum sauce, sherry, salt and pepper and mix well.
Place the pork belly in a large square tin. Pour the marinade over the top and massage into the meat ensuring the entire piece is coated well.
Leave to marinate in the fridge over night.
On the day of the BBQ, whilst waiting for the coals to ash over, take out the pork belly from the fridge and coat the belly generously with the mango chutney.
Place on the BBQ, cook low and slow, and baste as you go (with leftover mango chutney or marinade).
When cooked to your liking, remove from the BBQ and allow to rest before carving.
Make a fresh garden salad of your choice, tossed with dried mango (sliced fine).
Serve with a good white wine. Enjoy.