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
1 green mango, peeled, sliced
½ cup sugar
½ cup rice wine vinegar
1 tbsp. salt
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.