Mexican-spiced pork belly

I used belly pork “rashers” for this and they were rubbed with a mixture of chipotle chilli powder and a spice blend called Recado de Achiote (made from ground annatto seed, sea salt, garlic powder, ground cumin, ground allspice, Mexican Oregano) from the Cool Chile Co, plus some lime juice and olive oil.

These were just griddled and served with a salad of lettuce, tomatoes, red onions, coriander leaves and sweet orange peppers in a lime and olive oil dressing.

I also served some wheat flour tortillas, some guacamole (bought as all the avocados in the shops were rock hard yesterday) and some picked jalapeños.


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