Pork with Red Chili Sauce
|Boneless pork loin||2 Pound, trimmed of visible fat (1 kg)|
|Green olives||3 Ounce (90 g)|
|Onion||1 , sliced|
|Red chili sauce||2 Tablespoon (Rich)|
|Ancho chilies||8 , seeded and deveined|
|Vegetable oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ground cumin||1 Teaspoon|
|Chopped fresh oregano||1 Tablespoon|
|Chicken stock/Beef stock||12 Fluid Ounce (1 1/2 cups, 375 ml)|
|Orange juice||8 Fluid Ounce (1 cup, 250 ml)|
|Apple cider vinegar||3 Fluid Ounce (1/3 cup, 90 ml)|
1. To make sauce, cut chilies into flat pieces. Heat oil in a frying pan over a medium heat, add chilies and cook for a few seconds each side. Remove chilies from pan, drain on absorbent kitchen paper and place in a bowl. Pour over boiling water to cover and soak for 2-3 hours. Drain chilies and discard water.
2. Heat frying pan over a medium heat, add onion and garlic and cook, stirring, for 3 minutes or until soft. Place onion mixture, chilies, cumin, oregano and 2/3 cup / 170 ml / 5 1/2 fl oz stock in a food processor or blender and process to make a puree. Return mixture to frying pan and cook, stirring, for 5 minutes or mixture reduces and thickens. Stir in remaining stock, orange juice and 1 tablespoon vinegar, bring to simmering and simmer for 25 minutes or until sauce reduces and thickens. Cool.
3. Combine cool sauce with remaining vinegar. Place pork in a glass or ceramic dish and coat with one-third of the sauce, cover and marinate in the refrigerator for 2-3 hours.
4. 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 at 150°C / 300°F / Gas 2 for 45-50 minutes or until tender. Heat remaining sauce in a saucepan over a low heat. To serve, cut pork into slices and arrange on a serving platter, spoon over sauce and scatter with olives and sliced onion.