Cookery: pork and chilli verde.
The inspiration for this week's dish came from a trip at Christmas to visit my wife's parents in Mexico, where we spent three weeks travelling around what is a beautiful and beguiling country. I ate something similar on an island called Holbox in the Yucatan or Mexican Caribbean, where cars are forbidden, the beaches are fantastic and the food is out of this world. Holbox is also the best place in the world to see and swim with the world's biggest fish, the whale shark.
After eating spicy pork verde in a small restaurant I took some notes and completed this recipe once I got back home. Give it a spin – it's as good as it gets.
PORK AND CHILLI VERDE
Serves 4
500g ripe plum tomatoes
1kg pork belly
1 medium onion, finely diced
2 bay leaves
300ml good-quality chicken stock
2 large green chillies
4 cloves of garlic, peeled and crushed
4tbsp vegetable oil
Half tsp mild chilli powder
Half tbsp cumin powder
Half a fresh lime
5tbsp freshly chopped coriander
Bring a large pot of water to the boil. After removing the cores, carefully drop the tomatoes into the boiling water for 10 seconds then transfer them to a large bowl of cold water. Peel the skin off the tomatoes then dice them evenly and set aside.
Cut the pork belly into 2cm pieces then place it in a large pan and cover with cold water, adding a good pinch of salt. Bring the pan to the boil and simmer for 2 minutes to blanch the pork. Drain the water from the pork and transfer the flesh to a large pan.
Add the onion, bay leaves, chicken stock and a good pinch of salt to the blanched pork. Place the pan on the stove and bring the stock to the boil, skimming off any scum, then turn it down to a simmer, cover with a lid and cook for 1.5 hours or until the meat is tender.
While the pork is cooking, split the chillies in half lengthways and chop them into small pieces. Place the chopped tomatoes, crushed garlic and chopped chilli into a liquidiser and blend to a coarse puree.
Once the pork is cooked, warm the vegetable oil in a large saute pan. Just before the oil starts to smoke, add the pureed tomatoes to the pan and cook for 10-15 minutes, stirring continuously so the mixture starts to thicken. Add the chilli and cumin powders, check the seasoning then cook for a further 2-3 minutes.
Remove the cooked pork from the stock and discard the liquid. Add the pork to the tomato sauce and gently simmer for 5 minutes. Finish with the lime juice and coriander.
WINE MATCH
2009 Tabali Reserva, Shiraz, DO Limari, Maipo Valley, Chile, £10.54 from WoodWinters
An exceptional full-bodied wine with red berries and white pepper on the nose, crisp acidity and well-structured tannins providing the backbone.
The Honours, 58a North Castle Street, Edinburgh. Visit www.thehonours.co.uk or call 0131 220 2513.
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