This is an incredible paleo dish! Chocolate, chilli, pork belly, almonds... what else is there?
1 cinnamon quill
2 pasilla chillies
1 chipotle chilli
1.2 kg pastured, free range boneless pork belly
2 golden Shallots, thinly sliced
30gm coconut sugar
1 dried ancho chilli
30gm blanched almonds
5 cloves of garlic
90% dark chocolate
Preheat your oven to 180C. Take the onion, carrot and garlic and line a deep roasting pan. Score the skin of the pork belly, I like to do a lot of lines in one direction. Place the pork on top of the vegetables and fill the tray with water until halfway up the sides of the pork belly. Cover the dish with foil and braise until just cooked. This usually takes one to one and a half hours.
Remove the foil and heat your grill. Salt the pork belly skin again and put under the grill until crackling forms. Keep an eye on the pork as it goes from skin to crackling to burnt very quickly! Cover the belly with foil, leaving the crackling exposed and rest for 15 minutes. Drain the braising liquid, keep 500mL of the liquid and remove and discard the vegetables.
For the chocolate & chilli sauce, dry-roast the almonds and cinnamon in a fry pan over medium heat, stirring often, until toasted. This should take around 5 minutes. Once the almonds are cool, chop them finely. You can use a blender, food processor or a good ol' fashioned knife. Add chocolate and sugar and blend until you have a crumbly mess. Combine reserved braising liquid and chillies in a saucepan and bring to the boil, reduce heat to low and simmer for 5 minutes. Add the chocolate, almond mixture and stir occasionally until the chocolate melts. Simmer until thickened. Remove chillies and keep the sauce warm. Flavours should be spicy, sweet and chocolately.
Wilt some greens to serve. Once you've plated, serve with flaked almonds and thinly sliced golden shallots.