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PrintPORK WITH RED CHILLI SAUCE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Pre heat the oven temperature to 160°C / 320°F.
- Sauce: Heat the oil in a frying pan over a medium heat, add chillies and cook for a few seconds each side.
- Remove chillies from pan, drain on absorbent kitchen paper and place in a bowl. Pour boiling water to cover and soak for about 3 hours. Drain chillies and discard water.
- Heat the frying pan over a medium heat, add chopped onion and garlic and cook, stirring, for about 3 - 5 minutes or until soft.
- Place the onion mixture, chillies, cumin, oregano and 1 cup of stock in a food processor and process to make a puree.
- Transfer the mixture to frying pan and cook, stirring, for 5 minutes or mixture thickens.
- Stir in remaining stock, orange juice and 1 tablespoon vinegar, simmer to low flame for about 20 - 25 minutes or until sauce thickens.
- Combine the sauce with remaining vinegar. Place pork in a glass dish and coat with half of the sauce, cover and marinate in the refrigerator for about 2 hours.
- Drain pork and cook on a preheated hot barbecue grill or in a frying pan for 2 - 3 minutes each side or until brown.
- Transfer to a baking dish and bake for about an hour or until tender.
- Heat the remaining sauce in a saucepan over a low heat.
- Cut the pork into slices and arrange on a serving platter, spoon over sauce and scatter with olives and sliced onion.
INGREDIENTS
- 1 kg boneless pork loin, trimmed of visible fat
- 75 grams green olives
- 1 onion, sliced
Rich Red Chilli Sauce
- 250 ml orange juice
- 75 ml apple cider vinegar
- 1 teaspoon ground cumin
- 1 tablespoon chopped fresh oregano
- 350 ml chicken or beef stock
- 2 cloves garlic, crushed
- 9 ancho chillies, seeded and deveined, Cut into flat pieces.
- 1 tablespoon Cooking oil
- 1 onion, chopped
9 comments for “Pork with Red Chilli Sauce”
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