Sweet and sticky Thai stir-fried pork belly and mango salad

Sweet and sticky Thai stir-fried pork belly and mango salad

The sweet and tangy mango is a perfect accompaniment to the rich and salty pork belly.

Recipe and styling by Ilanique van Aswegen

Photograph by Adel Ferreira

Sweet and sticky Thai stir-fried pork belly and mango salad

Serves: 4
Cooking Time: 1 hr

Ingredients

  • PORK

  • 10ml (2 tsp) fresh ginger, finely grated
  • 125ml (½ cup) soya sauce
  • 60ml (¼ cup) rice vinegar
  • 20ml (4 tsp) sugar
  • 10ml (2 tsp) sesame oil
  • 10ml (2 tsp) Chinese five-spice powder
  • 240g (1 cup) mango flesh, puréed
  • 2,5ml (½ tsp) chilli flakes (optional)
  • 500g pork belly, rind removed and thinly sliced (like streaky bacon)
  • SALAD

  • 50g (½ cup) spring onions, thinly sliced
  • 2 large carrots, peeled and julienned
  • 1 small cucumber, julienned
  • 3 stalks celery, leaves removed
  • 240g (1½ cups) mango flesh, sliced
  • 180ml (¾ cup) orange juice
  • 30ml (2 tbsp) olive or avocado oil
  • 5ml (1 tsp) fresh ginger, finely grated
  • 60ml (¼ cup) sweet chilli sauce
  • 250ml (1 cup) basil leaves
  • 10ml (2 tsp) sesame seeds, toasted

Instructions

1

For the pork, whisk together all of the ingredients, except the pork belly, to make a marinade. Add the sliced pork belly pieces to the sauce and leave to marinate in the fridge for 30 minutes or overnight, depending on how much time you have.

2

Remove the pork strips from the marinade and cut into bite-size chunks. Fry in a wok until the meat is tender and the sauce has thickened, 12 – 15 minutes. Do this in batches, as you don’t want to overcrowd the wok.

3

For the salad, toss the spring onions, carrots and cucumber together. Use a vegetable peeler to make celery shavings and combine with the rest of the vegetables. Toss in the mango pieces.

4

Whisk together the orange juice, oil, ginger and sweet chilli sauce, and pour this over the vegetables.

5

Divide the vegetables onto 4 plates, add the sweet and sticky pork belly pieces, scatter the basil on top and add sesame seeds just before serving.

Notes

Turn this salad idea into a warm meal by replacing the julienned salad ingredients with julienned stir-fried vegetables and cooking it all in the wok. Serve with rice or glass noodles.

Send this to a friend