Drunken pork with mango salsa

Drunken pork with mango salsan is a gluten free and dairy free recipe with 2 servings. One serving contains 411 calories, 4g of protein, and 1g of fat. For $5.0 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 7 people found this recipe to be delicious and satisfying. Only a few people really liked this Mexican dish. If you have black vinegar, rum, light soy sauce, and a few other ingredients on hand, you can make it. It is brought to you by Casaveneracion. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so amazing. Similar recipes include Pork Roast with Mango Salsa, Pork Tenderloin with Mango Salsa, and Pork Chops with Mango Salsa.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsPlace the pork belly in a thick bottomed non-reactive pan. Pour in the rum. Bring to the boil and cook until the liquid is reduced by half.Pour in the Worcestershire Sauce, about two tbsps. of soy sauce and black vinegar. Lower the heat, cover and simmer for an hour or until the pork is tender.When the pork is almost done, make the mango salsa.Slice the mango to remove the stone. Cut the mango meat into small squares without piercing the skin. Scoop out with a spoon directly into a bowl.Peel the cucumber, scoop out the seeds, then cut into cubes about the same size as the mango. Do the same with the tomatoes. Why remove the seeds? To prevent the salsa from turning watery.Peel and roughly chop the onion.Add the cucumber, tomatoes, onion, green onion and cilantro to the mango in the bowl. Pour in the rice wine and patis. Sprinkle the sugar. Toss gently.Cut the meat into half-inch slices, arrange on a plate and drizzle with the remaining sauce. Serve with mango salsa for the ultimate experience.

 

Step by step:

1. Place the pork belly in a thick bottomed non-reactive pan.

2. Pour in the rum. Bring to the boil and cook until the liquid is reduced by half.

3. Pour in the Worcestershire Sauce, about two tbsps. of soy sauce and black vinegar. Lower the heat, cover and simmer for an hour or until the pork is tender.When the pork is almost done, make the mango salsa.Slice the mango to remove the stone.

4. Cut the mango meat into small squares without piercing the skin. Scoop out with a spoon directly into a bowl.Peel the cucumber, scoop out the seeds, then cut into cubes about the same size as the mango. Do the same with the tomatoes. Why remove the seeds? To prevent the salsa from turning watery.Peel and roughly chop the onion.

5. Add the cucumber, tomatoes, onion, green onion and cilantro to the mango in the bowl.

6. Pour in the rice wine and patis. Sprinkle the sugar. Toss gently.

7. Cut the meat into half-inch slices, arrange on a plate and drizzle with the remaining sauce.

8. Serve with mango salsa for the ultimate experience.

Nutrition Information:

covered percent of daily need