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* Both available from the Cool Chile Co, Mail order: 0870 902 1145 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 minutes until lightly golden and tender when gently squeezed. Leave to cool a while. 2 Place the ancho chillies in a bowl and cover with boiling water. Set aside for 30 minutes, then drain and chop. 3 Remove the papery skins from the garlic and place in a mini blender with the dried chillies, achiote seeds, herbs, vinegar, onion and spices. Add two to three tablespoons 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 until completely covered. Cover with clingfilm and chill for at least 6-8 hours, 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 until melted. Stir in the honey and add the chillies. Blend in a mini blender until 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 oz of water. Cover with foil and roast for 40-50 minutes, basting until completely tender and cooked through, then remove from the oven and leave to cool 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 minutes until sizzling and slightly caramelized. 8 Serve at once on a bed of sauteed chard or spinach with sweetcorn, red peppers and coriander or a fruity orange, red onion and cucumber salad. Recipe by: Food & Drink
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