Barbequed Cinnamon and Ginger Pork with Mango Chilli Salsa

Ingredients

2 tsp ground cinnamon
10 cm-piece ginger, peeled, grated
2 Tbs olive oil
1 kg pork belly roast
2 mangoes, stoned, peeled, finely chopped
2 birdseye chillies, seeded, thinly sliced
1 red onion, thinly sliced
1/4 cup small basil leaves
2 Tbs lime juice
Steamed rice, to serve
Lime wedges, to serve

Method

Preheat a covered barbeque on high (alternatively, preheat oven to 230 C).

Combine the cinnamon, ginger and half the oil in a small bowl. Season. Rub all over pork to coat. Place the pork in a baking tray. Roast in covered barbeque using indirect heat, or in oven, for 30 minutes. Reduce heat to medium (alternatively, reduce oven to 200 C). Roast in covered barbeque using indirect heat, or in oven, for a further 1 hour or until cooked through. Cover with foil and set aside to rest for 10 minutes. Thickly slice.

Meanwhile, combine the mango, chilli, onion, basil, lime juice and remaining oil in a medium bowl.

Divide the rice among serving bowls. Top with the pork and mango salsa. Serve with lime wedges.

Credits: Coles

Photo Credits: Coles