This recipe is all about the sauce. Yes, there are quite a few ingredients, but the resulting dark and mysterious velvety concoction is worth the time and energy required to make it. Once made, it can be stored in a jar in the fridge for up to five days. It is worth passing the sauce through a sieve for a smooth finish. All the chillies mentioned here can be sourced online or at speciality food stores.

For the sauce, place a frying pan over a high heat and toast the chillies for 6-8 minutes, until aromatic and blackened. Allow them to cool, before slicing in half and removing the seeds and tops. Place the chillies in a bowl and pour over just enough boiling water to cover them. Soak them for 15 minutes.

Meanwhile, toast the corn tortillas in a hot pan and transfer them to a food processor, along with the deseeded chillis and their soaking liquid. Add the almonds, peanuts, allspice, cinnamon, cloves, onion, garlic, tomatoes and dried oregano. Blend until very smooth.

Transfer the sauce to a pan and bring to a simmer. Cook slowly for 25 minutes; loosen the sauce with chicken stock as needed. Season with sea salt and black pepper. Towards the end of the cooking time, stir through the chocolate. If you prefer a smoother sauce, pass it through a sieve.

Preheat an oven to 200 degrees Celsius/Gas 5.

Sprinkle the pork with cayenne pepper and sea salt. Heat a large frying pan on a high heat and add a little oil. Sear the pork on all sides until it is golden brown. Transfer to the oven to cook for 10 minutes. Remove from the oven and allow it to rest before slicing into 1cm thick medallions.

Serve the pork slices on a serving platter with the hot mole, fresh coriander and lime wedges.