Crimson Chipotle & Hibiscus Glazed Pork
This Week 37 recommendation introduces an unexpected floral twist to a smoky Mexican classic. The deep red hibiscus glaze provides a tart complexity that perfectly balances the heat of chipotle, making it a standout dinner for those craving something truly unique and visually stunning.
Ingredients
- Pork tenderloin, cut into 2cm cubes800 g
- Dried hibiscus flowers (Jamaica)30 g
- Chipotle peppers in adobo sauce, minced2 tbsp
- Honey or agave nectar2 tbsp
- Red onion, finely diced1 stk
- Garlic, minced3 cloves
- Chicken stock200 ml
- Fresh cilantro, chopped1 handful
- Radishes, thinly sliced4 stk
- Lime, cut into wedges1 stk
Instructions
Place dried hibiscus flowers in 150ml of boiling water. Let steep for 10 minutes, then strain the liquid into a bowl, discarding the solids. This deep red liquid will be the base of your glaze.
Heat oil in a large skillet over medium-high heat. Season the pork cubes with salt and pepper, then sear them until browned on all sides. Remove the pork from the pan and set aside.
In the same skillet, add the diced onion and cook until softened. Add the garlic and chipotle peppers, stirring for 1 minute until fragrant.
Pour in the hibiscus infusion, chicken stock, and honey. Bring to a simmer and let the liquid reduce by half until it becomes a slightly syrupy glaze.
Return the pork to the skillet and toss to coat thoroughly in the crimson glaze. Cook for another 3-5 minutes until the pork is cooked through. Serve topped with fresh cilantro, sliced radishes, and a squeeze of lime.
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