Mafi and Mia's Stuffed Pork with Beetroot and Mango Puree
TEAM TONGA
INGREDIENTS
3kg Pork belly
2tps Salt
2tps Pepper
5 Pele Leaves (chopped)
200g Dried fruits (Raisins)
1 large Mango
1 Beetroot
1 Carrot
1 Onion
Juice from 1 Green Coconut
1 bunch fresh Coriander
METHOD
- Trim fat and bone from pork and rub well with salt and pepper.
- Stuff pork with dried fruits and pele leaves, placing pele leaves first and then the dried fruit on top.
- Roll the pork in aluminium foil and bake in the oven until cooked (1 hour).
- Peel and dice Mangos and beetroot, cook in boiling water until soft, then drain and blend with fresh coconut juice, lightly season with salt and pepper.
- Slice the pork and arrange on a platter, serve sauce on the side.
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