Sweet pork with green mango and chilli | Gourmet Traveller

Ingredients

• For deep-frying: peanut oil
• 800 gm female pork belly cut into 3cm pieces
• 80 ml (1/3 cup) kecap manis
• 2 green mangoes cut into julienne on a mandolin
• 1 bunch sawtooth coriander, washed and thinly sliced
• 1 bunch round mint, leaves picked
• To serve: fried shallots
• To serve: steamed jasmine rice
• Chilli palm sugar dressing
• 1 garlic clove, coarsely chopped
• 1 small red chilli, coarsely chopped
• 60 gm light palm sugar
• 60 ml (¼ cup) lime juice, or to taste
• 2½ tbsp fish sauce, or to taste