John Myers
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Roast Pork with Tomato and Mango Dip
The perfect roast pork with tomato and mango dip recipe with a picture and simple step-by-step instructions.
also
- 1 tsp Sweet paprika
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Ground ginger
- 2 Roughly diced onion
- 1 tbsp Clarified butter
Tomato and Mango Dip
- 3 Tomatoes cut into small cubes
- 1 Freshly diced mango
- 1 bunch Spring onions fresh
- Salt
- White milled pepper
- 1 tbsp Balsamic vinegar
For the seasoning mix
- Mix all ingredients well in a bowl
For the roast pork
- Rinse the meat with cold water and pat dry. Rub the seasoning mixture all around well and then put it in the fridge overnight.
The next day
- Preheat the oven: top / bottom heat 150 ° C, circulating air 125 ° C
- Heat the clarified butter in a roasting pan and fry the neck of the pork all over, add the onion cubes and fry with them. According to the recipe, the roast should now be pushed into the oven open in the roaster and fried in it for 3 hours, pouring the gravy over it every now and then …
- I then moved the roast to Tupper’s “ULTRA” and first pushed it open into the tube, but since the roast looked quite dark after half an hour and had no juice, I put the lid on and covered it for 3 hours left in the oven. Switch off the oven and let the roast rest for another 10 minutes.
Tomato and Mango Dip
- Clean the spring onions and cut into narrow strips. Place in a bowl with diced tomatoes and mango, season with salt, pepper and mix well with balsamic vinegar
- As a side dish, we also had rosemary potatoes and a green salad with fresh herbs from the garden
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