Mango-Glazed Pork Belly Burnt Ends with Chilli-Mint Salsa

A refined take on low-and-slow grilling, this dish pairs deeply smoked pork belly with a glossy mango glaze and a bright, chilled salsa. Designed for the Big Green Egg, it delivers rich, sticky depth balanced by fresh tropical notes—effortless elegance from a single ceramic fire.

Ingredients

Pork:

1kg Pork Belly, cut into 1cm cubes

Your favourite BBQ seasoning - we used Mingle Sweet and Smokey American Roast or Rub

Mango Glaze

200g Butter

½ Cup Brown Sugar

½ Cup Water

1 Mango

Mango Salsa

1 Mango, cut into small pieces

½ Red Onion, diced finely

1 Lime, juice and zest

Small handful Mint leaves, chopped finely

1 Green Chilli, sliced finely

Method

1. Prepare the Pork:
   Cut the pork belly into bite-sized cubes and place them in a large shallow bowl. Sprinkle over the seasoning, ensuring each piece is evenly coated. Set aside to rest while you prepare the grill.
2. Set Up the Big Green Egg:
   Light the Big Green Egg and insert the ConvEGGtor and stainless steel grid. Bring the temperature up to 135°C.
3. Cook the Pork:
   Arrange the pork cubes on a separate wire rack, leaving small gaps between each piece to allow proper airflow.
   Place the rack into the Egg, on top of the stainless steel grid, close the lid, and cook for approximately 3 hours, or until the pork reaches an internal temperature of 90°C.
   If the pork begins to dry out during cooking, lightly spray it with apple juice to keep it tender.
4. Make the Mango Salsa:
   While the pork cooks, prepare the mango salsa. Combine all the salsa ingredients in a medium bowl, mix well, and refrigerate until ready to serve.
5. Prepare the Glaze:
   When the pork has about 30 minutes of cooking time remaining, make the glaze.
   In a small saucepan over medium heat, combine the butter, brown sugar, and water. Bring to a simmer and cook for 20–25 minutes, or until the glaze thickens slightly.
   Meanwhile, blend the mango into a smooth purée. Stir the purée into the glaze and cook for a few more minutes until it reaches a rich, glossy consistency.
6. Glaze the Pork:
   Once the pork reaches 90°C, remove it from the wire rack and transfer it to an aluminium tray. Pour over the mango glaze and toss gently to coat each piece.
   Return the tray to the Egg and cook for another 20–25 minutes, until the glaze has reduced and the pork is sticky, glossy, and caramelised.
7. Serve:
   Remove the pork from the Egg and transfer it to a large serving bowl.
   Top with the chilled mango salsa—or serve it on the side—and enjoy while the pork is hot, tender, and bursting with flavour.