“The joy of this recipe is just how easy it is – a handful of ingredients to marinate the pork belly and build beautiful flavours, then simply cooking over charcoal to bring it a smoky meltingly ...

1. Cut the pasilla and red chiles in half lengthwise and remove the seeds and stems. Set aside. 2. Cut the pork shoulder into small, thumb-sized pieces (including the skin and fat). Place the pork in ...