Dried Pork with Mango Chutney

On the stove

Tenderloin preparation

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.

Belly preparation

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.

Chutney preparation

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