Drunken pork with mango salsa

Drunken pork with mango salsa

Servings 2 to 3
Author Connie Veneracion


  • 400 grams pork belly
  • 1 cup white rum
  • 1/8 cup Worcestershire Sauce
  • 1/8 cup black vinegar
  • light soy sauce (I used Kikkoman), to taste


  • Place the pork belly in a thick bottomed non-reactive pan. Pour in the rum. Bring to the boil and cook until the liquid is reduced by half.
  • Pour in the Worcestershire Sauce, about two tablespoons of soy sauce and black vinegar. Lower the heat, cover and simmer for an hour and a half or until the pork is tender.
  • Add water or broth if there appears to be too little liquid at any stage. No more than a quarter cup at a time though to prevent the sauce from getting soupy.
  • Lift the drunken pork out of the sauce and transfer to a cutting board. Rest for 1o to 15 minutes before cutting.
  • While waiting for the drunken pork to cool, heat the remaining sauce to reduce to a couple of tablespoonfuls. Adjust the seasonings, if needed.
  • Meanwhile, make the mango salsa.