Spicy short ribs in mango marinade

Peel the mango, remove the pulp from the pit and cut into cubes. Mash together with half of the lemon juice, sweet soy sauce, sambal, pressed garlic, 2 teaspoons of coarsely ground pepper, a pinch of salt and 2/5 of the sesame oil. Use a quarter of this and spread the meat with it.

Then put the meat in a plastic bag and put it in the refrigerator for at least 4 hours. Store the remaining marinade separately.

Place the meat in an oven dish and place it in the oven. Switch the oven on at 140ºC and roast the meat for 3 hours. Then put the oven at 200ºC and spread the meat with some of the remaining marinade. Leave to roast for another 15 minutes, until the meat turns nicely.

Cut the mini-romana heads in thin strips. Arrange them on a dish and sprinkle with a little salt. Sprinkle with the remaining sesame oil and the remaining lemon juice. Serve the meat on the lettuce, sprinkled with sesame seeds. Drip the remaining marinade over it.