Roast pork with mango and cucumber salsa

Serves 4:
Ingredients:
4-6 potato's
14 cup woolworths hoi sin sauce
2 tblsp brown sugar
2 garlic cloves
pork rashers
1 large frim mango, peeled and cubed (if mangoes are not in season pineapple pieces also work)
1 cucumber, chopped
2 tblsp lime juice
1 tsp castor sugar
1/4 chopped mint
sour cream to serve

Method:
1. Pierce each spud with a fork 6times. Place spuds around outer edge of microwave and cook on high for 5mins, then turnover and cook for another 5mins.
2. Pre-heat oven to 220 degrees. Combine hoi sin sauce, brown sugar and garlic in a large bowl. Add pork rashers and turn to coat. I generally leave it to marinate for about 1/2hr to 1hr in the fridge.
3. Line a baking tray with non-stick paper, arrange pork rashers along the tray and place tray on top shelf of the oven and cook for 20mins.
4. Increase oven to 250 degrees, place spuds on sheld below the rashers and cook for a further 10mins until pork is caramelised and spuds are crisp.
4. Meanwhile cut the mango and cucumber into cubes and place into a bowl. Add lime, sugar and mint, toss gently to combine.
5. Cut crosses into the top of each spud and fill with sour cream. Place pork onto plates and top withg salsa and serves with spuds.