Pork Belly Bites with Asian Glazed Mango Salsa
Prep time: 10-15 minutes
Cooking time:1 ½ hour + resting time
Serves: 4
Ingredients:
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1kg pork belly, skin scored and salted overnight in the fridge on a rack
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½ cup sweet chilli sauce
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2 tbsp cooking wine
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1 tbsp oyster sauce
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1 tbsp soy sauce
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1 tsp sesame oil
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½ lemon juice
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3 garlic cloves
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½ bunch shallots, finely sliced
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¼ bunch coriander, finely chopped
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1 mango, cut into cubes
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4 cups cooked Jasmine rice
Method:
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Dust off the salt from the skin of the pork using a dry paper towel.
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Place the pork belly into an air fryer set at 200°C. Spray some olive oil on the skin and cook for 1 hour until the skin is golden and crackling.
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In a small saucepan, add the sweet chilli sauce, cooking wine, oyster sauce, soy sauce and sesame oil. Whisk together until combined.
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Bring to the boil and turn off the heat. Add in the mango, lemon juice and ¾ of the shallots and coriander, mix well and keep warm.
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Remove pork from the air fryer and let it rest for at least 10 minutes. Slice across into 2-3 cm strips and then cut the strips into 2 cm square pieces.
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Toss the pork into the mango salsa.
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Serve with Pork and Mango Salsa with the rice and garnish with coriander and shallots.
