The gospel being what it is and always will be, “the message of reconciliation” (2 Corinthians 5:19), our churches should be the most reconciling, peaceable, relaxed, happy places in town. We are so open to enemies, so meek in the face of insults and injuries, so forgiving toward the undeserving — if we do make people angry, let this be the reason. We refuse to join in their selfish battles. We’re following a higher call. We are the peacemakers, the true sons of God (Matthew 5:9).

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Food &, Drink	4	servings

INGREDIENTS

4		Garlic cloves; unpeeled
		Olive oil; for drizzling
4		Ancho dried chillies; stemmed and seeded
		; *
1/2	tb	Achiote seeds; (annatto seeds) *
1	tb	Chopped fresh coriander
1/2	ts	Chopped fresh oregano
1	sm	Bayleaf
100	ml	White wine/cider vinegar
1/2	sm	Onion; chopped
1	pn	Ground cumin; cloves and cinnamon
1	ts	Sugar
1		750 gram pie pork belly; rind and bones
		; removed
50	g	Bitter chocolate; broken into pieces
2	tb	Clear honey; warmed
2		Red chillies; halved, seeded and
		; finely chopped
		Salt and freshly ground black pepper

INSTRUCTIONS

* 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.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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