Braised and seared pork belly in red chile sauce with Swiss chard

Stem four guajillo chilies, open them, shake out the seeds and tear them into a blender jar.

Add three cloves of garlic, one chipotle chili, Mexican oregano, a good amount of salt, about a tablespoon of vinegar, a little dark brown sugar and a couple of cups of water.

Blend until completely smooth, then strain out the bits of chili skin, since the chilies were not soaked.

Cut the pork belly into pieces about six inches long and two and a half inches wide and nestle them snugly into the marinade.

Cover, turn to high and braise about four hours.

Lift the pork onto a sheet pan lined with paper towels, cover with more paper towels and press; set another sheet pan weighted with bricks on top.

Pour the braising liquid into a container; refrigerate the liquid and the weighted pork overnight.

Chop a large bunch of Swiss chard. Spoon the fat off the chilled sauce and heat the degreased sauce in a wide skillet.

Film a cast iron skillet with oil and brown the pork belly well on top and bottom until hot through.

Add the chard to the reduced braising liquid and turn it until tender with a little body left, about seven or eight minutes.

Spoon the greens and red chile sauce into a wide serving dish, lay the pork belly on top, and strew with sliced white onions and chives.