Try this Chocolate Chile Glazed Pork recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375F. Place whole garlic cloves in small baking pan, pour oil over them, and roast 10 to 15 minutes, until soft and slightly charred. Let cool slightly; then squeeze out flesh. Remove stems and seeds from ancho chiles. Soak chiles in boiling water 30 minutes; then drain. Place chiles, achiote seeds, and roasted garlic flesh in blender, along with herbs, vinegar, onion, and spices. Add enough water to blend to smooth purée; then add sugar and pinch of salt and pepper. Trim pork belly and smear chile purée over it. Cover and refrigerate at least 6 to 8 hours, preferably overnight. Preheat oven to 350F. Remove pork from refrigerator and wipe off excess chile purée. Place pork in baking pan, pour 1/2 cup water around it, and cover with foil. Bake 40 to 50 minutes, basting occasionally with liquid. Remove pork from oven and cool slightly; discard juices from pan. Mix all ingredients for glaze. Raise oven temperature to 500F, cut pork into 1/4-inch-thick slices, brush with glaze, and return to oven 10 to 12 minutes.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 973 | ||
Calories from Fat: 836 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.8g | 124 % | |
Saturated Fat 33.2g | 166 % | |
Monounsaturated Fat 42.4g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 122.5mg | 38 % | |
Sodium 936.4mg | 32 % | |
Potassium 804.9mg | 21 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 12.7g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 973
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