Slow Roasted Pork Belly, Cashew Mole and Pickle

Slow Roasted Pork Belly, Cashew Mole and Pickle

Mole is an emblematic Mexican sauce. Rich and silky, it is usually served with meat. Mild sun-dried chillies make the base of this delicious sauce, with subtle and intricate flavours such as dark chocolate and nuts.

Our cashew nut mole perfectly complements the indulgent slow roasted pork belly. The radish and red onion pickle bring a fresh and lemony balance to this luxurious main course. We love it served with homemade yellow corn tortilla or honey roasted heritage carrots

Icon_cookingtime_grey Created with Sketch. 4 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Slow Roasted Pork Belly, Cashew Mole and Pickle


Slow roast and mole

  • Pork belly 1.5kg
  • 4 dried ancho chillies
  • 3 dried cascabel chillies
  • 200g of cherry tomatoes (cut in half)
  • 60ml dark rum
  • 3 tablespoons of honey
  • 2 tablespoons soft brown sugar
  • 1 tablespoon salt
  • 2 tablespoons dried Mexican oregano
  • 2 tablespoons red wine vinegar
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon thyme
  • 3 tablespoons olive oil
  • 1 handful of raisins
  • ½ Star anise
  • 5 red onions
  • 6 cloves of garlic, crushed
  • 150g cashew nuts
  • 50g dark chocolate 70%


  • 150g radish
  • Fresh coriander
  • 1 lemon
  • 1 lime
  • Salt

How to make

The Base

  1. To make the sauce that you will use as a rub for the pork, and for the cashew mole: Seed the ancho chili and cascabel chili and soak in a bowl of boiling water for 15min.

  2. Add the soaked chilies (drained), garlic, tomatoes, dark rum, honey, soft brown sugar, salt, red wine vinegar, oregano, cinnamon and nutmeg to a blender and blend to a silky sauce.

  3. Divide the sauce in half. Store half the sauce in the fridge – this will form the base of the cashew mole. The other half will be the pork rub.

The pork rub

  1. To complete the rub, stir the olive oil and a teaspoon of thyme through the sauce. The run should be a smooth paste; if it’s too thick add a little water so it can be easily poured over the meat.

  2. Place the pork belly in a large bowl and make small incisions in the meat and score the skin. Pour over the rub and massage the meat for 5min. Cover and place in your fridge overnight.

Roasting the pork

  1. Remove the marinated meat from the fridge and let it come to room temperature. Pre-heat your oven to 210 degrees.

  2. Roughly dice 4 red onions and fry in olive oil with the anise in a large cast iron pot on high heat until golden. Add the belly, skin down in the pot and turn after 5 minutes. Pour the remaining marinade juices over the meat and cook for another 5min, add a small glass of water, close the pot with its lid and place in the oven. Immediately turn the temperature down to 130 degrees.

  3. Cook for 3h to 3h30min. Remove from the oven and allow to rest.

Cashew nut mole

  1. While the pork is resting, soak the raisins in boiling water for 15 minutes, and toast the cashew nuts in a pan on high heat until golden.

  2. Remove the red onions from the pork roast and add to a blender with the toasted cashews and raisins (drained). Blend until combined, then pour in the reserved base sauce and blend until you have a smooth, silky consistency, adding juices from the roast if necessary.

  3. Once the correct texture is obtained, pour into a saucepan and simmer at a low heat for 10 minutes, turn the heat off and add the roughly chopped dark chocolate. Stir until combined. Taste the mole and season accordingly. Salt to taste and add lemon juice if the mole is slightly bitter (bitterness can vary depending on your chilies).

Radish and red onion pickle

  1. The pickle should be prepared just before serving.

  2. Slice a medium red onion and about 150g of radishes very thinly, ideally with a mandolin.

  3. Place in a bowl, salt generously and leave for 10 minutes. Drain excess water and add the lemon juice and roughly chopped coriander. Leave to pickle for 10 to 30 min.

To serve

  1. Cut the skin off the belly and portion the meat into thick slices.

  2. Grill in a hot pan with olive oil, skin side first and glaze with a little honey or maple syrup.

  3. Warm up the mole, drain the pickle well, and serve with wedges of lime.

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