Michelin star chef Paolo Barrale of Aria Restaurant in Naples presents his unusual recipe Pork, Black Mole, Endive, and Orange – a dish that celebrates coffee beyond the typical morning brew. Bringing together the sweetness of pork with the layers of deep coffee, bright orange, and the nutty flavors of braised endive.

For his creation, Barrale employs Italy’s most beloved beverage for this exquisite recipe, made spicy and with smoky hints through the use of coffee powder.

1 of 4

Ingredients

For the mole

For the Pork Ribs

For the Endive Millefeuille

For the Piadina

For the Mayo

For the Pibil sauce

1 of 5

Procedure for the Pork Recipe

For the mole

Char all the vegetables and olives on a grill. Then add the remaining ingredients and blend everything, then pass the mixture through a Pacojet several times.

For the Ribs

Brown the ribs in a pan on the skin only, to make it crispy.

For the Endive Millefeuille

Spread braised endive leaves in a baking dish, cool, and cut into 3×6 rectangles. With the remaining liquid from cooking, glaze the endive when ready to serve. Top the millefeuille with coffee powder and orange powder and top with some wasabi sprouts over the meat.

For the Pibil sauce

Blend the achiote grains, orange juice, and lime juice well until smooth, then take 100 g of achiote and citrus base and add the remaining ingredients.

Aria Restaurant