1.5 kg Pork Roast (from leg or forequarter)
1 tsp curry powder
1 clove crushed garlic
Fresh mangoes
1 Tbl cornflour
Grated rind of 1 orange
1 tsp honey
½ tsp salt
½ cup orange juice
1 tsp white rum or vodka.

Score the pork rind finely. Blend into a paste the curry powder, honey, garlic and salt and press into slits between the rind. Using food processor, process enough fresh mango pulp to make 410 g mango puree.

Place pork on rack in baking dish and pour over the mango puree. Bake in moderately hot oven for ½ hour. Reduce heat and continue to roast in a barely moderate oven for 1¼ hours. Baste during cooking.

Drain off pan drippings and quickly freeze to remove fat from surface, then combine this stock with orange juice blended with cornflour. Heat and stir until the sauce boils and thickens. Add sliced mango pieces and flavour with rum or vodka, ready to serve with sliced roast pork.

Australian Marketers & Growers Corp P/L

DATE: May 1986

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