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Ingredientes
- 4 x Garlic cloves, unpeeled Extra virgin olive oil, for drizzling
- 4 x Ancho dry chillies, stemmed and seeded
- 1/2 Tbsp. Achiote seeds, (annatto seeds) *
- 1 Tbsp. Minced fresh coriander
- 1/2 tsp Minced fresh oregano
- 1 sm Bayleaf
- 100 ml White wine/cider vinegar
- 1/2 sm Onion, minced
- 1 pch Grnd cumin, cloves and cinnamon
- 1 tsp Sugar
- 1 x 750 gram pie pork belly, rind and bones removed
- 50 gm Bitter chocolate, broken into pcs
- 2 Tbsp. Clear honey, warmed
- 2 x Red chillies, halved, seeded and finely minced Salt and freshly grnd black pepper
Direcciones
- 1 Preheat the oven to 180c/350f/Gas 4. Place the garlic cloves in a small roasting tin, drizzle a little oil over the garlic and roast for 15-20 min till lightly golden brown and tender when gently squeezed. Leave to cold a while.
- 2 Place the ancho chillies in a bowl and cover with boiling water. Set aside for 30 min, then drain and chop.
- 3 Remove the papery skins from the garlic and place in a mini blender with the dry chillies, achiote seeds, herbs, vinegar, onion and spices. Add in two to three Tbsp. of water and blend to a smooth, thick puree. Stir in the sugar and season to taste.
- 4 Place the pork belly in a shallow non-metallic dish, then smear on two-thirds of the chilli puree till completely covered. Cover with clingfilm and refrigeratefor at least 6-8 hrs, but overnight is best.
- 5 Preheat the oven to 180c/350f/Gas 4. Place the chocolate in a bowl set over a pan of simmering water till melted. Stir in the honey and add in the chillies. Blend in a mini blender till smooth, set aside to let the flavours combine.
- 6 Remove the pork from the fridge and wipe of any excess chilli puree.
- Place in a roasting tin and pour around 100ml/3 1/2fl ounce of water.
- Cover with foil and roast for 40-50 min, basting till completely tender and cooked through, then remove from the oven and leave to cold a little.
- 7 Increase the oven temperature to 230c/475f/Gas 9. Cut the pork belly into 5mm/ 1/4in slices and brush all over with the chocolate glaze. Arrange in a clean roasting tin and return to the oven for 10-12 min till sizzling and slightly caramelized.
- 8 Serve at once on a bed of sauteed chard or possibly spinach with sweetcorn, red peppers and coriander or possibly a fruity orange, red onion and cucumber salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 14 | 12% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 482mg | 14% |
| Total Carbs 21.54g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 10.24g | 7% |
| Protein 2.51g | 4% |
