Slab Bacon In Hot-pepper-and-brown-loaf-sugar Adobo

Name: Slab Bacon In Hot-pepper-and-brown-loaf-sugar Adobo
Prep time: 7 h 47 min
Cook time: 7 h 47 min
Total time: 7 h 47 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons aniseed; 8 servings Guatemalan Red Cabbage Relish, optional; 8 servings Cacao nibs, optional; 1 teaspoon coarse salt; 28 grams Mend as Fresh Corn Polenta, optional; 118 milliliters grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar; 8 large cloves garlic; 2 teaspoons ground cumin; 2 Tbsps guava preserve or 1 Tbsp Catalan wild oak honey; 1 Tbsp extra-virgin olive oil; 118 milliliters freshly squeezed orange juice; 1 teaspoon dried oregano; 1 teaspoons Spanish hot paprika; 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; 2 kilograms piece meaty slab bacon or pork belly, rinsed and pat dry; 59 milliliters Oloroso sherry

Slab Bacon In Hot-pepper-and-brown-loaf-sugar Adobo is a gluten free and dairy free main course. This recipe serves 8. One portion of this dish contains about 29g of protein, 137g of fat, and a total of 1502 calories. From preparation to the plate, this recipe takes approximately 7 hours and 47 minutes. A mixture of aniseed, ground cumin, pork belly, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sherry you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert.