Roast Pork with Mango & Cucumber Salsa
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 11.34 dollar
Difficulty level: 3 out of 4
12 Ingredients
- 1 continental cucumber, halved, deseeded
- 1/4 cup mint, chopped
- 1 large firm mango, peeled
- 1/4 cup light sour cream (to serve)
- 1/4 cup hoisin sauce
- 2tablespoons lime juice
- 760grams brushed potatoes, scrubbed (aapprox 4 potatoes)
- 1.20kilograms pork rashers, halved crossways
- 1tablespoons olive oil
- 2 garlic cloves, crushed
- 2tablespoons brown sugar
- 1teaspoons caster sugar
Nutrition per serving
4780kJ / 1140Cal
4780 Kilojoules or 1140 Calories
55% of daily energy intake*
Protein
62.0grams
Fat
72.8grams
Carbs
60.5grams
Sugars
23.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Piece each potato with a fork 6 times. Place potatoes around the outer edge of microwave turntable and cook on high for 5 minutes. Turn over and cook for a further 5 minutes on high (potatoes will still be firm).
Step 2 of 8
Preheat oven to 220°C. Line a large baking tray with non-stick baking paper.
Step 3 of 8
Combine hoisin, brown sugar and garlic in a large bowl. Add pork rashers and turn to coat. Arrange pork rashers in a single layer on a rack over the tray. Place on the top shelf and cook for 20 minutes.
Step 4 of 8
Increase oven to 250°C.
Step 5 of 8
Place potatoes on a shelf below the pork and cook both for 10 minutes until the pork is caramelised and the potatoes are crisp.
Step 6 of 8
Meanwhile, cut mango and cucumber into cubes and place into a bowl. Add lime juice, olive oil, sugar and mint. Toss gently to combine. Refrigerate until ready to serve.
Step 7 of 8
Cut a cross in top of each potato and fill with sour cream.
Step 8 of 8
Place pork onto plates, top with salsa and serve with potato.
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