Chocolate And Chilli Glazed Pork Recipe

click to rate
0 votes | 1233 views
Servings: 4

Ingredients

Cost per serving $1.36 view details
  • 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

Directions

  1. 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. 2 Place the ancho chillies in a bowl and cover with boiling water. Set aside for 30 min, then drain and chop.
  3. 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. 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. 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. 6 Remove the pork from the fridge and wipe of any excess chilli puree.
  7. Place in a roasting tin and pour around 100ml/3 1/2fl ounce of water.
  8. 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.
  9. 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.
  10. 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.

Toolbox

Add the recipe to which day?
« Today - Feb 02 »
Today - Feb 02
February 3 - 9
February 10 - 16
February 17 - 23
Please select a day
or Cancel
Loading... Adding to Planner

Languages

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%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment