[Kitchen Witch]

Chocolate Chile Glazed Pork

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

For the glaze:
1 tbsp. honey, warmed
1 red chile, seeded and finely chopped
2 oz. unsweetened baking chocolate, melted

Preheat oven to 375°F. Place whole garlic cloves in small baking pan, pour oil over them, and roast 10 to 15 minutes, until soft and slightly charred. Let cool slightly; then squeeze out flesh.

Remove stems and seeds from ancho chiles. Soak chiles in boiling water 30 minutes; then drain. Place chiles, achiote seeds, and roasted garlic flesh in blender, along with herbs, vinegar, onion, and spices. Add enough water to blend to smooth purée; then add sugar and pinch of salt and pepper. Trim pork belly and smear chile purée over it. Cover and refrigerate at least 6 to 8 hours, preferably overnight.

Preheat oven to 350°F. Remove pork from refrigerator and wipe off excess chile purée. 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. Mix all ingredients for glaze. Raise oven temperature to 500°F, cut pork into 1/4-inch-thick slices, brush with glaze, and return to oven 10 to 12 minutes. Makes 4 servings.