Smoked Pork with Habanero-Mango

Name: Schwein Habanero-Mango geräuchert
Total time: 6 h
Ingredients: 60 g Mangopüree; 8 g Habanero-Chili fein gehackt; 20 g Brauner Zucker; 15 ml Apfelessig; 15 g Meersalz; 6 g Ingwer frisch gerieben; 10 ml Limettensaft

GlazePorkHot SmokingMedium6-8 hrs70-74 °C120-135 °CCherry + Apple

This fiery-fruity glaze combines the intense heat of habanero chilis with the tropical sweetness of ripe mango. Smoking over cherry wood adds a gentle sweetness that harmonizes perfectly with the fruit. The result is a caramelized, sweet-spicy masterpiece.

Ingredients(for 1 kg)

Mango puree60 g

Habanero chili finely chopped8 g

Brown sugar20 g

Apple cider vinegar15 ml

Sea salt15 g

Fresh grated ginger6 g

Lime juice10 ml

Instructions

Preparing the Glaze

15 minutes

Simmer mango puree, habanero, brown sugar, apple cider vinegar, ginger and lime juice in a pot over medium heat for 10 minutes until the glaze thickens slightly. Stir in salt and let cool.

Base Smoking

4-5 hours

Smoke the seasoned pork at 120-135 °C with cherry and apple wood until a core temperature of about 60 °C is reached.

Glazing

2 hours

Apply the habanero-mango glaze thinly every 30 minutes, allowing it to set each time, until the desired core temperature of 70-74 °C is reached.

Resting

15-20 minutes

Loosely cover the meat with aluminum foil and let it rest for 15-20 minutes so the juices can redistribute before slicing.

Pro Tip

Handle habaneros with gloves and remove the seeds for less heat. Do not apply the glaze too early as the sugar will otherwise burn.

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