Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Mexican Asodo de Bodas
Traditionally a wedding dish, we have become used to making large batches of this heavenly slow-cooked pork with smokey chillies and an unctuous sauce enriched with chocolate. It’s a fabulous addition to stores in the freezer, and can be spooned into tortillas and tacos, served with rice, used on top of nachos, or used as a different spin on pie filling. Cooked with mild and flavourful Ancho Chillies, all palates can enjoy this dish – and those looking for more heat can top with fresh jalapeños.
1kg boneless pork shoulder or rear, trimmed of excess fat and cut into 10cm pieces
1 tbsp vegetable oil
5 garlic cloves, crushed
3 Herbie’s Ancho Chilli Whole, torn open and seeds removed
2 tomatoes (approx 300g), roughly chopped
2 Herbie’s Bay Leaves, (or 3 fresh if you have in your garden)
1 thick slice of white bread, torn
25g 90% dark chocolate
1 tsp caster sugar
- Pre-heat oven to 160C.
- Heat a large, heavy based frying pan to medium heat and dry-toast the chillies for 2 minutes. Remove and soak in 1 cup of boiling water.
- Add oil to pan with garlic and sear the pork pieces, removing once browned.
- Add chillies with soaking liquid and tomatoes and bring to a simmer for 5 minutes. Using a food processor or stick blender, puree this mixture into a sauce with the bread.
- In a cast iron casserole dish (or slow-cooker) combine pork, pureed sauce, bay leaves, chocolate and sugar and add enough water to just cover.
- Cook, covered for 2 hours, stirring a couple of times – do not allow to boil.
- When pork is tender and falling apart, remove from cooking liquid and discard bay leaves.
- Place the cooking pot on the stove and reduce on high until the sauce has thickened to a gravy-type consistency. Meanwhile, shred the pork pieces with your hands or forks.
- Stir pork into the sauce, covering completely and serve with fresh jalapeños, lime and coriander.
- Mulato Chillies are very similar to Ancho, and can be used in this recipe as a replacement.
- For gluten-free diets, replace the bread with ground almonds
- For paleo diets, replace the bread with ground almonds and use sugar-free chocolate and omit the caster sugar
Keywords: Mexican, slow-cooker, pork dish, pulled pork, chillies, ancho