1 1/2 teaspoons salt
4 red chilli peppers
4 red peppers, pre-cooked in a jar preferably
2 tablespoons honey
2 tablespoons white vinegar
5 cloves garlic
2 teaspoons oregano
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves
rice, to serve
lime wedges, to serve
coriander, to serve
Sprinkle the salt on the pork, cover and place in the fridge for 30 minutes.
Next, make the chilli paste by combining the peppers, chillis, garlic, vinegar, honey, oregano, cumin, cayenne and cloves in a blender. Pulse until almost smooth. I used an immersion blender to do this.
When the pork is ready, brown it in a oven-proof casserole dish.
Add the chilli paste and cook for a few more minutes. Put on the lid and then put in the oven at 160 C for 2 and a half hours.
Give it a good stir when it comes out of the oven and serve with chopped coriander, rice and lime wedges.
This was a lot spicier dish than we're used to but we both really enjoyed it. It was a deeper chilli spice than I've had which somehow made it less spicy hot. The paste had reduced down well and was soooo flavoursome. I also added a bit of yoghurt to mine and JD went to get a cup of milk, that's how spicy it still was. The pork was solid chunks even after the slow cooking but broke apart with the side of my fork it was so tender. The lime added a little sharp taste to the spice which was appreciated. Lovely!
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