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This recipe is intermediate

Pork belly roast and mango chutney

4 hours Cook time 45 minutes Prep time 16 servings


Roast pork belly

Mango chutney


In The Oven

Roast pork belly

  1. Place oven rack in the lowest position. Preheat oven to 200 °C (400 °F).
  2. In a skillet over medium heat, heat oil and sauté onion until slightly browned. Add garlic and continue cooking for another minute. Season with salt and pepper. Let cool.
  3. Pour into a bowl and stir in remaining ingredients. Set aside.
  4. On a work surface, place belly fat side down. Using a sharp knife, cut the meat lengthwise so it opens in 2 like a book to make a large rectangle of meat of the same thickness. Season with salt and pepper.
  5. Spread onion mixture over meat.
  6. Roll belly tightly, starting from the shortest meat side so the fat surrounds the roast. Tiethe roast with twine every 2.5 cm (1 in.) and place in a large baking sheet or oven-safe roasting pain. Cut the roll in half if needed and place side by side. At this stage, you can refrigerate the roast overnight to let the meat absorb the flavours.
  7. Bake for 30 minutes.
  8. Reduce temperature to 160 °C (325 °F) and continue cooking for 3 hours and 30 minutes. Cover with aluminum foil if needed.
  9. Let stand. Slice and serve with chutney.

On the stove

Mango chutney

  1. In a skillet over medium-high heat, heat oil and sauté onions until tender. Add remaining ingredients and simmer for about 30 minutes or until mangoes are slightly mushy. Crush coarsely with a pestle. Season with salt and pepper.

Nutritional values (per serving)

  • 698 calories
  • 41 g of protein
  • 46 g of fat
  • 28 g of carbohydrates
  • 3 g of fibre
  • 23 g of sugar
  • 332 mg of sodium
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