Easy

Pork secreto with mango chutney

Name: Pork secreto with mango chutney
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 800 g Iberian pork secreto (4 pieces); 150 g Spring Onion; 3 g Garlic; 300 g Mango (peeled, stoned flesh); 100 g Red pepper; 10 g Ginger (peeled); 25 g Brown sugar; 40 ml Apple cider vinegar; 25 g Extra virgin olive oil (20 g chutney and 5 g meat); 1 g Turmeric; 1 g Cumin; 0.2 g Cayenne pepper (1 small dried chilli); 3 g Parsley; 2 g Salt (to taste)

Total time55 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Rating Not yet rated

Golden, succulent pork secreto with a sweet-and-sour mango, ginger and spice chutney.

20 minprep

35 mincooking

4servings

3.164 kcalwhole recipe

791 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Gluten-free and 8 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéingBaking

Appliances

Frying panOvenCasserole

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in vitamin C

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Iberian pork secreto 4 pieces 800 g
Spring Onion 150 g
Garlic 3 g
Mango peeled, stoned flesh 300 g
Red pepper 100 g
Ginger peeled 10 g
Brown sugar 25 g
Apple cider vinegar 40 ml
Extra virgin olive oil 20 g chutney and 5 g meat 25 g
Turmeric 1 g
Cumin 1 g
Cayenne pepper 1 small dried chilli 0.2 g
Parsley 3 g
Salt to taste 2 g

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Let’s get cooking

Method

Chop the spring onion, garlic and red pepper. Soften in a saucepan with 20 g oil and a pinch of salt for 8 minutes.
Add the diced mango, grated ginger, brown sugar, cider vinegar, turmeric, cumin and chilli. Cook gently for 20 minutes, stirring, until it forms a chunky compote. Remove the chilli.
Preheat the oven to 200°C. Pat the pork secreto dry and sear in a frying pan with the remaining 5 g oil for 2–3 minutes per side. Transfer to a roasting dish and bake for 8–12 minutes depending on thickness, until the centre reaches 63°C.
Rest the meat for at least 3 minutes, slice across the grain and add salt. Serve with the chutney and chopped parsley.