Pork Belly with Chocolate Chili Glaze

Preheat oven to 190 degrees. Form garlic cloves in a gratin dish, drizzle with oil, bake for 10 -15 min. Squeeze the cloves out of the skin.

Soften dried chilies without stems and seeds in boiling hot water for 30 min.

Prepare garlic, chilies, herbs, vinegar, onion as well as the spices in a hand mixer with a little water to a smooth puree. Season strongly with sugar, salt and freshly ground pepper.

Coat the pork belly with the chili puree and put it in the refrigerator for a while. Preheat the oven to 180 degrees. Wipe the chili puree off the meat. Put the meat in a gratin dish, pour 100 ml of water, cover with aluminum foil.

Steam pork belly for 40 to 50 min, occasionally baste with braising liquid. Take out.

Remove seeds from the red chili, chop the pod and mash it with warmed honey and melted chocolate.

Cut meat into 5 mm thick slices, brush with glaze and braise in stove for 10 to 12 min on high. Garnish with lime slices and bring to the table.

Tip: Always use aromatic spices to enhance your dishes!

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