1 x Riverview Farms Pork Roast
1 loaf x Bread - sourdough or pane di casa
2 x Mango
2 x Truss tomatoes
1 x Red onion
2 x Red chili
2 tbsp x Lime
2 tbsp x Olive oil
20 x Basil leaves
Salt/Pepper
Chef knives
Chopping board
Mixing bowl
Grill pan
Measuring utensils
This dish can be eaten hot or cold so great to use any leftover pork the next day - great for a picnic in the park!
If chiffonading the basil seems to fancy just give it a rough chop or tear!
- 1
Dice mango, onion & tomato into similar sized pieces (1cm cubes)
- 2
Dice chili finely
- 3
Chiffonade the basil - a fancy term for placing the basil leaves on top of each other, rolling into a cylinder and slicing finely
- 4
Mix the mango, onion, tomato, basil, chili, lime, oil & seasoning together and set aside
- 5
Slice the pork into 1cm thick slices and then cut it into small cubes. Add to the mango mixture
- 6
Slice your bread, grill it (I like to add a little olive oil to my bread) and then top with the mango mixture
