Login to Save Like

Ingredients

Serves 6 to 8

• 1 piece (4 pounds) meaty slab bacon or pork belly, rinsed and pat dry
• 18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
• 1 tablespoon extra-virgin olive oil
• 8 large cloves garlic
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon aniseed
• 1/2 teaspoon Spanish hot paprika
• 1/2 cup freshly squeezed orange juice
• 1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
• 2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
• 1/4 cup Oloroso sherry
• 1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
• 1 teaspoon coarse salt
• Guatemalan Red Cabbage Relish, optional
• Mendoza's Fresh Corn Polenta, optional
• Cacao nibs, optional

Description

This Delicious Recipe Is Courtesy Of Maricel Presilla Of Cucharamama Restaurant.

Martha Stewart