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Crispy Pork Belly with Cilantro Mango Chili Sauce

Ingredients 2 Pounds Pork Belly Salt and Pepper 2 Cups Rice

Sauce 3 Mangoes (Peeled, Roughly Diced) 1/4 Small Onion (Roughly Diced) 1 Teaspoon Sugar 1 Teaspoon Dried Chili Pepper (Roughly Chopped) 1/2 Teaspoon Cayenne Pepper 1 Tablespoon Honey 1 Tablespoon Lemon or Lime Juice 1 Handful Cilantro Leaves (Roughly Chopped)

Instructions

Preheat oven to 200F.

Line a baking sheet with foil, the place a wire rack on it.

Set pork belly on wire rack, skin side down. Season with salt and pepper.

Bake for 2 hours at 200F.

While pork is roasting, add all sauce ingredients except cilantro to food processor.

Blitz in food processor until combined and relatively smooth.

Stir in cilantro leaves. If sauce needs to be thinned, add a small amount of olive oil.

Make rice.

After pork has roasted for 2 hours, remove from the oven and flip pork belly skin side up.

Set oven to a high broil.

Season skin side with salt and pepper, then return to oven.

Broil for approximately 15 minutes, checking often to prevent burning.

Remove from oven when pork belly is lightly browned and crispy.

Let pork belly set for 5-10 minutes, then move to a cutting board and slice into 1 inch thick slices.

Serve over rice, then spoon the mango sauce over top.

Note

Dried Chilies can be replaced with red pepper flakes or similar.