Grilled Pork Belly & Mango Salad

ensaladangMangga Grilled Pork Belly & Mango Salad

Kulinarya Club’s August and September challenge coincides with the celebration of two national holidays that is patriotic in nature.  And since the theme was inspired by these events, it calls for the use of four colors of the Philippine national flag.  From plate to garnish, colors red, white, blue, and yellow have to be used but without the use of artificial food coloring. In most Filipino dining tables, Ensaladang Mangga AKA Mango Salad is used as condiments for main dishes like grilled pork or crispy fried fish.  Traditionally, mango and its components are chopped coarsely about 1/2 inch cubes. But today, we are going to make it as a true salad, so I am chopping them as such — bigger pieces.

Well, aside from this delicious mango salad, we are going to grill some marinated pork belly to go with the salad and to make it a complete Filipino meal. Let’s cook!

For more of my recipes, visit my blog at  Thank you and Mabuhay!

Grilled Pork Belly & Mango Salad


  • 2 lbs Pork Belly - sliced about 1/2 inches
  • 1/3 cup Palm Vinegar
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Ground Black Pepper
  • 1 1/2 teaspoon Salt
  • 2 Tablespoon finely minced Garlic
  • 1/2 teaspoon Oregano
  • 1 teaspoon ground Pepper Flakes (optional)

  • PorkMarinade400 Grilled Pork Belly & Mango Salad

  • Mango Salad Ingredients:

  • 1 green mango - peeled and slice thinly
  • 1 medium tomato - sliced
  • 1 small onion - sliced thinly
  • 1/2 cup chopped cilantro
  • 1/2 cup thinly sliced red Radish

  • Mango Salad Dressing:

  • 2 teaspoon fish sauce
  • 1 teaspoon lemon juice
  • 2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • Drizzle of Sambal Oelek or a few drops of Sriracha (optional)

  • ensaladangManggaING400 Grilled Pork Belly & Mango Salad


  1. Combine all the ingredients in a big bowl.
  2. Add sliced pork bellies.
  3. Mix until all slices of meat is fully coated.
  4. Transfer in a large Ziploc bag including the marinade.
  5. Set aside in the refrigerator for at least 4 hours (longer is better).
  6. Turn marinade bag every hour.
  7. Heat the barbeque grill to about 400 degrees
  8. Place sliced pork bellies on the grill and barbecue until each sides are medium brown.
  9. Mango Salad Preparation:
  10. Combine the fish sauce dressing in a small bowl.
  11. mix until fully combined then set aside.
  12. In a bowl, toss sliced mango, tomatoes, onions, radish, and cilantro.
  13. Add fish sauce dressing to taste.
  14. ENJOY!

 Grilled Pork Belly & Mango Salad

© 2011, wokwithray. All rights reserved.

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  • http://Facebook Yacinth

    <3 it! Well, my hubby will love that dish more. He's a green mango and grilled pork belly lover. I'll try to prepare that dish this new year.

  • Elizabeth Q @Mango_Queen

    This grilled pork belly – mango salad is TERRIFIC ! I am getting hungry just reading this. Cheers to Chef Ray! His recipes and posts are always amazing!

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