Sweet and sticky Thai stir-fried pork belly and mango salad – Food & Home Magazine

Ingredients

• <h3>PORK</h3>
• 10ml (2 tsp) fresh ginger, finely grated
• 125ml (½ cup) soya sauce
• 60ml (¼ cup) rice vinegar
• 20ml (4 tsp) sugar
• 10ml (2 tsp) sesame oil
• 10ml (2 tsp) Chinese five-spice powder
• 240g (1 cup) mango flesh, puréed
• 2,5ml (½ tsp) chilli flakes (optional)
• 500g pork belly, rind removed and
• thinly sliced (like streaky bacon)
• <h3>SALAD</h3>
• 50g (½ cup) spring onions, thinly sliced
• 2 large carrots, peeled and julienned
• 1 small cucumber, julienned
• 3 stalks celery, leaves removed
• 240g (1½ cups) mango flesh, sliced
• 180ml (¾ cup) orange juice
• 30ml (2 tbsp) olive or avocado oil
• 5ml (1 tsp) fresh ginger, finely grated
• 60ml (¼ cup) sweet chilli sauce
• 250ml (1 cup) basil leaves
• 10ml (2 tsp) sesame seeds, toasted