INGREDIENTS

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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