Roast Pork Belly with Green Mango


1.5 kg boneless pork belly, skin on

1 bunch spring onions, cut in batons

1 pineapple, peeled, cubed


1 garlic bulb, peeled, roughly chopped

2 long red chillies, roughly chopped

2 lemongrass stalks, white part only, roughly chopped

pinch of salt

mango pickle

1 green mango, peeled, sliced

½ cup sugar

½ cup rice wine vinegar

1 tbsp. salt

to finish

½ bunch coriander, chopped

3 spring onions, chopped

1 long red chilli, chopped

1 tbsp. sesame seeds



For the marinade, blend all ingredients in a processor. Set aside.

Score the pork skin in a diamond pattern.

Drizzle the skin with oil and a sprinkle of salt..

Turn pork side down & rub marinade mixture into the flesh.

Place spring onions and pineapple pieces on the bottom of a large oven proof baking dish. Top with pork.

Transfer to a preheated 220C for 2 hours or until pork is cooked through.

For the mango pickle, combine all ingredients in a large mixing bowl. Cover with glad wrap and place in the refrigerator for at least 2 hours.

Rest pork before carving.

Add coriander, spring onions, sesame seeds and chilli to mango pickle.