Slow-cooked Mango and Chipotle Pork with Crackling

25 Aug

Ingredients

2.2 kg of 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
600 ml of pineapple juice
150 g of fresh pineapple chunks
450 g of mango fingers
2 tbsp of olive oil
1 bunch of salad onions, white ends halve, green ends finely sliced
8 allspice berries
2 cinnamon sticks
1 tsp of sweet smoked paprika
1 tsp of chopped calabrese chilli peppers (or use chopped red chilli)
2 tbsp of chipotle chilli paste
2.5 tsp of fine sea salt, plus extra for the skin
2.5 tbsp of mayonnaise
2.5 tbsp of crème fraîche
1 garlic bulb, top sliced off
1 lime, juiced, plus ½ zested, plus extra halves to serve
1 tbsp of aleppo pepper flakes

Calories~875 kcal

Protein~59 g

Carbs~31 g

Fat~55 g

Fiber~2 g

Sugar~25 g

Calories~7,000 kcal

Protein~470 g

Carbs~250 g

Fat~440 g

Fiber~15 g

Sugar~200 g

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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