Recipe - A Santa Fe Pork Mol

680 g Lean pork pieces; cut into
chunks
4 Dsp lime juice
2 Dsp light oil
2 Cloves garlic; peeled but
whole
115 g Pumpkin seeds; unsalted and
; unroasted
1 55 grams who almonds;
shelled
1 Red chilli; seeded, veins
; removed
1 Green chilli; seeded,
Veins removed
1 Cinnamon stick
70 ml Lemon and lime juice
1 Green pepper; cut into dice
400 g Chopped tomatoes
2 Dsp tomato pur‚e
Salt to taste
1 ounce Sunflower seeds to garnish

To prepare the pork, cut into bitesize pieces and then toss in the
lime juice and 1dsp of oil and leave to marinade for at least 1/2
hour while you make the sauce.

To prepare the mol‚, dry roast or place in a grill pan under a medium
heat for several minutes to intensify the flavour of the sauce
ingredients.

Peel the garlic, shell the whole almonds, seed the chillies and cut in
half, add the pumpkin seeds, then place all of them on the grill pan
but be careful not to let them char.

After roasting, transfer to a blender along with 1 cinnamon stick,
approximately 1/8 pint lemon and lime juice and blend to a smooth but
soft paste then transfer to a bowl. Adjust the consistency with more
lemon juice if needed.

Heat 1dsp of oil in a large pan and cook the pork in batches to keep
the temperature high and keep in all the flavour. Add in one minced
green pepper and cook for another minute. Next in with the sauce and
mol‚, keeping the temperature high still for 34 minutes to evaporate
off the liquid and concentrate the flavours. Add the chopped
tomatoes, tomato pur‚e and adjust the seasoning with a little salt.
Cook for 2025 minutes.

Garnish with sunflower seeds and serve.

Carlton Food Network http://www.cfn.co.uk/

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