Pork Belly Tacos with Hibiscus Mole

Pork Belly With Hibiscus Mole

Pork belly is cooked and tenderized in a white wine broth, then drenched in Hibiscus Mole flavoured with ancho, pasilla, and morita chilies, sweetened with prunes, raisins, apple, and plantain.

Submitted via Vitamix: Eduardo Morali
Makes: 4 servings
Total Time: 12 Hours
Difficulty: Advanced

Pork Belly Tacos

Ingredients

  • 900 g (2 pounds) pork belly
  • 120 ml (½ cup) white wine
  • 960 ml (4 cups) chicken stock
  • ½ onion, peeled, diced
  • 4 garlic cloves, peeled
  • 1 bay leaf
  • 1 Tablespoon whole black peppercorns
  • 55 g (½ cup) celery, diced
  • 1 teaspoon salt
  • 20 g (½ cup) fresh coriander leaves, chopped
  • hibiscus mole, see recipe
  • 4 tortillas
  • fresh coriander leaves, for garnish
  • crushed peanuts, for garnish
  • jicama, julienned, for garnish

Directions

  1. Preheat oven to 90°C (200°F).
  2. In a dutch oven, sear pork belly on both sides.
  3. Add white wine, chicken stock, onion, garlic, bay leaf, peppercorn, celery, salt, and cilantro to the pot and bring to a boil.
  4. Cover and cook in preheated oven for 8 hours.
  5. Remove pork belly from broth and cool in refrigerator.
  6. Heat a sauté pan and sear pork belly on all sides until golden brown. Pour mole sauce over top and heat through.
  7. To serve, top tortillas with pork belly and sauce. Garnish with cilantro, peanuts, and jicama.

Hibiscus Mole

Ingredients

  • 100 g (½ cup) lard
  • 4 garlic cloves, peeled
  • 2 shallots
  • ½ onion, peeled, diced
  • ½ golden delicious apple
  • 100 g dried prunes
  • 50 g (⅓ cup) raisins
  • 100 g (¾ cup) almonds
  • ½ plantain
  • 1 corn tortilla
  • 8 dry ancho chillies
  • 8 dry pasilla chillies, cleaned, deveined, and toasted
  • 1 dry morita chile, cleaned and toasted
  • 35 g (⅓ cup) sesame seeds, toasted
  • 75 g (¾ cup) peanuts, toasted
  • 50 g hibiscus, dried
  • ¼ teaspoon anise seed, toasted
  • 960 ml (4 cups) water

Directions

  1. Place lard into a medium saucepan and heat. Fry each of the following ingredients individually and set aside to cool: garlic, shallots, onion, apple, prunes, raisins, almonds, plantain, and corn tortilla.
  2. Place all ingredients into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Switch machine to start and slowly increase speed to Variable 10, then to High.
  5. Blend for 1 minute.
  6. Pour sauce into a large pot and bring to a boil. Reduce heat and allow to simmer for 30 minutes.

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