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This recipe is intermediate

Dried Pork with Mango Chutney

30 minutes Cook time 10 minutes Prep time 4 servings


Dried tenderloin

Dried belly

Ham with chutney


On the stove


  1. Mix spices and sprinkle over tenderloin. Cover tenderloin with coarse salt and cure in the refrigerator for 48 hours.
  2. Rinse tenderloin thoroughly to remove salt. Return to the fridge and cure for 2 weeks.


  1. Make a paste from remaining 3 ingredients and use it to coat pork belly. Cure in the refrigerator for 2 weeks.
  2. Thoroughly rinse and dry belly, then smoke for 45 minutes.


  1. Sweat onion. Add remaining ingredients and simmer for 30 minutes.
  2. Place in a mixer and pulse briefly until coarsely chopped.

Nutritional value (per serving)

  • 279 calories
  • 15 g of protein
  • 7 g of fat
  • 39 g of carbohydrates
  • 1 g of fibre
  • 36 g of sugar
  • 8407 mg of sodium
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