Chocolate Chile Glazed Pork

By Latina Staff | 02/21/2008 - 20:48 | 0 Comments

COURSE

Entree

SERVES

COUNTRY/REGION

South America

PREP TIME

6:00

DESCRIPTION:

Chocolate and chiles are natural partners in Latin American cooking. Here they make a sweet and savory glaze for baked pork belly.

INGREDIENTS:

4 garlic cloves, unpeeled
1/4 tsp. oil
4 ancho chiles, stemmed and seeded
1/2 cup white wine vinegar
1/2 small onion, chopped
1 tbsp. cilantro leaves
1 1/2 tsp. fresh oregano
1 1/2 tsp. achiote seeds
1 small bay leaf
Pinch each of ground cumin, cloves, and cinnamon
1 tsp. sugar
Pinch each of salt and freshly ground black pepper
1 1/2 lb. pork belly

Glaze
1 tbsp. honey, warmed
1 red chile, seeded and finely chopped
2 oz. unsweetened chocolate, melted

PREPARATION:

1. Preheat the oven to 375°F. Place whole garlic cloves in a small baking pan, coat them with oil, and roast until soft and slightly charred, 10 to 15 minutes. Let cool slightly; then squeeze the garlic out of the skins.

2. Meanwhile, in a small heatproof bowl, soak anchos in boiling water for 30 minutes. Drain and transfer to a blender. Add roasted garlic, inegar, onion, cilantro, oregano, achiote, bay leaf, and ground spices. Add enough water to blend to a smooth puree. Add sugar, salt, and pepper and blend again.

3. Trim pork belly and smear chile puree over it. Cover and refrigerate at least 6 to 8 hours, preferably overnight.

4. Preheat the oven to 350°F. Remove pork from refrigerator and wipe off excess chile puree. 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. Leave the oven on and increase the temperature to 500°F.

5. Glaze the pork: Mix all ingredients for glaze. Cut pork into 1/4-inch-thick slices, brush with glaze, and return to oven for 10 to 12 minutes.

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