Pork Belly with Chocolate Chili Glaze

Preheat the oven to 190 degrees. Put the garlic cloves in a gratin dish, drizzle with oil and bake for 10-15 minutes until soft and lightly browned. Squeeze the cloves out of their skins.

Soak ancho chilies, without seeds and stems, in boiling hot tap water for half an hour and strain. Blend the chilies, garlic and annatto seeds with the onion, herbs, vinegar and spices in a hand blender with a small amount of tap water to a smooth puree, season with the sugar and a small amount of pepper and salt.

Coat the pork belly with the chili puree and place it, covered, in the refrigerator for one night.

Preheat the oven to 180° Celsius. Dry the chili puree from the meat. Put the meat in a gratin dish, pour 100 ml of tap water, cover the dish with aluminum foil. Steam the pork belly in the hot oven for 40-50 minutes, occasionally pouring the braising liquid over it.

Quench the finished cooked pork belly a little bit with the liquid, pour away the braising liquid. For the chocolate chili glaze, discard the seeds from the chili, finely chop the pod and make into a puree with the other ingredients. Set the oven to the highest heat. Cut the meat into 5 mm thick slices, coat with the glaze and place in the oven for 10-12 min, garnish with lime slices and place on the table.

Info:

Our tip: If you like to cook with fresh herbs koc

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