Spicy Hot – Mexican Style Chili Pork Belly Roast
After watching the famed TV chef Rick Stein’s full series of the introduction of Mexican food, I was way too much convinced that Mexican food is one of the top 4 cuisines in the world and the only reason I have never try it is it is too much spicy hot for my tolerance. Another BBC TV chef shows his simplified process of preparing a port belly roast after his visit to Mexico. With a reduced level of heat, most people can still enjoy the spicy hot Mexican dishes.
When we visited the Pike Market last year, in a spice shop, it was my first time to see the famous chipotle chili. It is relatively large and dark compared to a rack of chilies there. It is not easy to find it in Taipei, I will keep it in the recipe, in case it is available. Fresh organic red chili pepper is a good substitute for it.
The original recipe is prepared by wrapping the marinated pork shoulder in banana leaves and buried in a hole dug in the garden and slow roasted for three hours. The bury and roast method is one commonly used in native tribes in the Pacific Ocean. We have tried such roast in our family trip to New Zealand. A similar cookout is available in Hawaii called kālua, it literally means cooking underground. The dish is served in a feast call Luau. Of course, not many people can dig a whole to cook pork or prepare a large portion of pork. Pork belly chunks and electric oven is used instead in the recipe below.
Mexican Style Chili Port Belly Roast
Preparation: 20 minutes
Overall cooking time: 2 hour
Skill level: elementary
Number of Servings: 4
- Pork belly Strip 3 cups (With the skin removed and cut into pieces)
- Marinate ingredients:
Dried Chipotle chili 2 (Soak in water for 10 minutes and drained)
Organic fresh red chili 1T (chopped)
Garlic 3 cloves
Lemon 1/2 (zest and juice)
Black Pepper 1t
organic apple vinegar 2T
- Side dish:
organic carrot 1 (cut into large chunks)
- Use an electric blender to blend all marinade ingredients together. Or you can save energy by using the traditional pestle and mortar.
- Pour marinade mixture over the pork and marinate for 2 hours or overnight or as long as you have time. In this tryout, it is marinated for 6 hours.
- Preheat oven to 180 degrees. Arrange carrot chunks around the pork and bake for 40 minutes.
- Remove from oven and let it rest until its heat is manageable. Cut into thick pieces and serve.
Variations: If you are lucky enough to have leftover, please try out the following simple recipe. Save the leftover pork pieces and juices and carrots and cut into small 1cm pieces, mix with cooked purple yam leaves and cooked whole grain rice. The spice hot fragrance last in this sequel dish.
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