Mango Seville Orange Pork Belly and Fresh Bamboo Shoots with Cherimoya Puree
Shawna's Food and Recipe Blog
Shawna's Food and Recipe Blog
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  • 1 pinch of crushed dried red pepper. Add 2 tablespoons of rice vinegar. Add 1 teaspoon of minced ginger. Place the pot over high heat. Bring the liquid to a boil. Reduce the temperature to low heat. Gently simmer, till the bamboo shoot slices become tender. Remove the pot from the heat and let it cool. Save 4 whole bamboo shoot slices for garnishing. Trim the core off of the rest of the poached bamboo slices. Cut the trimmed poached bamboo slices into strips. Set the bamboo strips aside.
  • 1 1/2 tablespoons of coconut oil. Add 6 to 8 ounces of pork belly that is cut into large bite size cube shaped pieces. Saute till the pork belly pieces are lightly browned on all sides. Add 1/2 teaspoon of minced ginger. Add 2 cloves of minced garlic. Saute till the garlic and ginger become aromatic. (About 30 seconds.) Add 1 pinch of chinese chile powder. Add 1/2 teaspoon of mango powder. (Dried mango powder is available in Indian markets.) Add sea salt and white pepper. Add 1/4 cup of bitter orange juice.



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