Roast Pork with Mango Glaze

(*) for eight to ten people 1. Separate the mangoes from the peel, chop the pulp from the seeds and make a puree in a hand blender. Separate the garlic and onion from the peel and chop very finely. Separate ginger root from peel and grate finely.

Stir the mango puree with the ginger, onion, garlic, one eighth of a liter of wine and the lime juice until smooth. Coat the meat with it and marinate in the icebox for 3 h with the lid closed.

3. preheat the oven to 180 °C. Strip the mango puree from the meat exactly and set aside. Season the meat around it with salt and pepper. 4.

Heat the oil in a roasting pan and brown the meat on all sides, then place it on the bottom rack of the oven and cook for about 30 minutes.

Pour the remaining wine around the meat, loosening the roast stock with a wooden spoon. Place the bay leaves in the stew stock.

6. braise the roast for another 1 3/4 to 2 hours until it is crispy brown on the outside. Brush the meat frequently with the mango puree while braising, turning it a few times to the other side and drizzling with the stock. Remove the roast from the oven, let it rest for 10 minutes, then cut it open and put it on the table with long grain rice, fruit skewers or baked potatoes.

The egg-shaped, yellow-green “Kent”, which is available at the greengrocer. The roundish, orange-red “Tommy Atkins” is suitable ditto, you can find it in most supermarkets.

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