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Barbecued cinnamon and ginger pork with mango chilli salsa

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After a family dinner to impress? This barbecued cinnamon and ginger pork recipe is a must-try. Served with a mango chilli salsa, it’s easy to make and big on flavour.

  • Serves4
  • Cook time1 hour 30 minutes
  • Prep time10 minutes, (+ 10 mins resting time)
sliced pork on a board, with bowls of mango salsa and rice.


  • 2 tsp ground cinnamon
  • 10cm-piece ginger, peeled, grated
  • 2 tbsp olive oil
  • 1kg Coles Australian Pork Belly Roast
  • 2 mangoes, stoned, peeled, finely chopped
  • 2 birdseye chillies, seeded, thinly sliced
  • 1 small red onion, thinly sliced
  • ¼ cup small basil leaves
  • 2 tbsp lime juice
  • Steamed rice, to serve
  • Lime wedges, to serve

Nutritional information

Per 100g serve: Energy: 2048kJ/490 Cals (24%), Protein: 30g (60%), Fat: 31g (44%), Sat Fat: 10g (42%), Carb: 22g (7%), Sugar: 21g (23%), Dietary Fibre: 4g (13%), Sodium: 104mg (5%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a covered barbecue on high (alternatively, preheat oven to 230°C.)
  2. Step 2

    Combine the cinnamon, ginger and half the oil in a small bowl. Season. Rub all over pork to coat. Place the pork in a baking tray. Roast in covered barbecue using indirect heat, or in oven, for 30 mins. Reduce heat to medium (alternatively, reduce oven to 200°C). Roast in covered barbecue using indirect heat, or in oven, for a further 1 hour or until cooked through. Cover with foil and set aside to rest for 10 mins. Thickly slice.
  3. Step 3

    Meanwhile, combine the mango, chilli, onion, basil, lime juice and remaining oil in a medium bowl.
  4. Step 4

    Divide the rice among serving bowls. Top with the pork and mango salsa. Serve with lime wedges.