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Slow-cooked Mango and Chipotle Pork with Crackling

Slow-cooked Mango and Chipotle Pork with Crackling

Brought to you by: Ixta Belfrage
    8 serving

Prep time:

Cook time:

Serves: 8

Chef and food writer Ixta Belfrage’s recipe for Slow-cooked Mango and Chipotle Pork with Crackling is bursting with big tropical flavours but requires minimal effort, making it ideal for easy entertaining. It’s served with a zingy lime mayo on the side and works brilliantly alongside Ixta’s Cucumber Salad with Herby Jalapeño Salsa and Coconut and Coriander RiceLooking for more Ixta Belfrage recipes? Look no further.
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Ingredients

  • 2.2 kg boneless pork shoulder joint, skin removed and reserved, meat trimmed of fat and cut into 8cm chunks
  • 6 tangerines or satsumas, juice, plus extra halves to garnish
  • 600ml pineapple juice
  • 150g fresh pineapple chunks
  • 450g mango fingers
  • 1 garlic bulb, top sliced off
  • 2 tbsp olive oil
  • 1 bunch salad onions, white ends halve, green ends finely sliced
  • 8 allspice berries
  • 2 cinnamon sticks
  • 1 tbsp aleppo pepper flakes
  • 1 tsp sweet smoked paprika
  • 1 tsp chopped calabrese chilli peppers (or use chopped red chilli)
  • 2 tbsp chipotle chilli paste
  • 2½ tsp fine sea salt, plus extra for the skin
  • 1 lime, juiced, plus ½ zested, plus extra halves to serve
  • 2½ tbsp mayonnaise
  • 2½ tbsp crème fraîche

Method

Step 1

Flatten the pork skin on a baking tray; chill for at least 2hrs or overnight. Bring to room temperature 1½ hrs before needed.

Step 2

Preheat the oven to 150°C/130°C fan/gas 2. Put the meat in a large casserole with 100ml of the tangerine and 500ml of the pineapple juices, the pineapple chunks and half of the mango. Add the garlic, oil, white salad onion parts, spices, calabrese chilli, chipotle chilli paste and salt; season with black pepper. Top with both a disc of baking paper and a lid (to conserve moisture); cook for 3½ hrs.

Step 3

Increase the oven to 220°C/200°C fan/gas 7. Dry the pork skin with kitchen towel; sprinkle with salt. Remove the casserole from the oven, discard the paper and stir in the remaining mango. Return to the oven, uncovered, along with the skin; cook for 35 mins, or until the meat is tender and the skin has turned to crackling.

Step 4

Discard the garlic bulb, then stir in the remaining tangerine and pineapple juices, along with the lime juice; stand for 5 mins.

Step 5

Meanwhile, make the lime mayo – mix together the mayonnaise, crème fraiche and lime zest and season with plenty of black pepper. Cut the crackling into strips and season.

Step 6

Top the pork with green salad onions, and the lime and tangerine halves; serve.

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