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1
Place chicken stock in a medium saucepan over high heat and reduce to 4 cups.
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2
Heat olive oil in a medium saucepan over medium heat.
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3
Add the onions and garlic and cook until soft.
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4
Add the chile powders and cook for 2 minutes.
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5
Add the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar.
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6
Add the pineapple and cook over medium-low heat until the pineapple is very soft, 30 to 40 minutes.
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7
Place the mixture, in batches, in a blender and strain into a clean saucepan.
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8
Cook for 15 to 20 minutes until reduced slightly.
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9
Season with salt and pepper to taste.
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10
Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat.
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11
Season the pork with the ancho powder, salt and coarsely ground black pepper.
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12
Sear well on all sides until golden brown.
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13
Place pan in the oven and continue cooking for 8 to 10 minutes until the pork is just cooked through.
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14
Remove and let rest 10 minutes before slicing on bias.
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15
Spoon sauce onto platter, top with pork slices, drizzle with sauce.
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16
In a mixing bowl, combine the flour, buttermilk, cayenne and salt to taste to make a batter.
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17
Soak the onion rings in the batter for 2 hours or longer in the refrigerator.
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18
When ready to fry, heat the oil to 375 degrees F, or until a drop of batter sizzles.
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19
Dredge the onion rings in seasoned flour and fry, turning, in batches, until tender and golden brown, 3 to 4 minutes.
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20
Drain on paper towels and season with salt.
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21
Serve immediately.
