Achiote recado pork

Serves 6

  • 6 higher-welfare pork chops

  • For the Achiote recado

  • 2 tbsp annatto seeds

  • 4 cloves of garlic, unpeeled

  • 1 onion, cut ino 8 wedges

  • 1 tbsp ground allspice

  • 1 tbsp coriander seeds

  • 1 tbsp ground cinnamon

  • 1 tbsp cumin seeds

  • 1 tbsp dried oregano

  • 1 tsp saffron threads

  • 2 tbsp ancho chili powder, or other Mexican chilli powder

  • 200 ml orange juice

  • Juice of 2 limes

  • 50 ml cider vinegar

  • For the chilli-fried onion rings

  • 6 tbsp flour

  • 6 tbsp chilli powder, or paprika

  • Vegetable oil, for deep frying

  • 2 large onions, thinly sliced on a mandolin

Recipe by Andy Harris



1. Place the annatto in a small saucepan, cover with a small cupful of cold water, bring to the boil then simmer over low heat for 20 minutes. Remove from the heat and allow the seeds to steep for a few hours then drain them in a colander, reserving the liquid.



2. Preheat the oven to 200C/gas 6. Place the garlic and onion in a small roasting tin and roast for 45 minutes or until soft. Transfer to a plate, allow to cool, then remove the garlic skins. Roughly chop the garlic and onion on a wooden board.



3. Place the garlic and onion mixture in a food processor with the drained annatto, allspice, coriander seeds, cinnamon, cumin seeds, oregano, saffron, chilli powder and 1 tablespoon of sea salt and blend to a rough paste. Add the orange and lime juice, cider vinegar and about 4 tablespoons of the reserved annatto liquid then blend briefly again to combine. Transfer the mixture to a large nonreactive bowl.



4. Place the pork chops in the marinade, cover with clingfilm and marinate for 3–4 hours or overnight in the refrigerator.



5. Remove the pork chops from the fridge and bring to room temperature. Preheat a barbecue or cast-iron griddle pan to a medium heat. Cook the pork chops, turning once, for 6–10 minutes each side depending on thickness, occasionally adding some more marinade with a brush during cooking. When done, move the pork chops to a board and leave them to rest for a couple of minutes.



6. For the onion rings, place the flour and chilli powder in a large bowl, season well and mix to combine.



7. Very carefully heat the oil in a large saucepan to 180C (always be alert when deep-frying). Place the onion slices, in batches, in the flour and coat well. Shake off the excess flour and carefully lower the onion slices into the oil. Cook for 1–2 minutes, in batches, until golden brown. Remove with a slotted spoon, then drain on kitchen paper and keep them warm while you cook the remaining onions.



8. Transfer the onions to a bowl and serve with the pork chops, whole or cut up.

Nutritional Information

Achiote recado pork

With chilli-fried onion rings

More Father's day recipes >
0 foodies cooked this
These spice-rubbed pork chops are loaded with Mexican flavours
Serves 6
2h (plus 3-4 hours marinating time)
Not too tricky
Method

Recipe by Andy Harris

1. Place the annatto in a small saucepan, cover with a small cupful of cold water, bring to the boil then simmer over low heat for 20 minutes. Remove from the heat and allow the seeds to steep for a few hours then drain them in a colander, reserving the liquid.

2. Preheat the oven to 200C/gas 6. Place the garlic and onion in a small roasting tin and roast for 45 minutes or until soft. Transfer to a plate, allow to cool, then remove the garlic skins. Roughly chop the garlic and onion on a wooden board.

3. Place the garlic and onion mixture in a food processor with the drained annatto, allspice, coriander seeds, cinnamon, cumin seeds, oregano, saffron, chilli powder and 1 tablespoon of sea salt and blend to a rough paste. Add the orange and lime juice, cider vinegar and about 4 tablespoons of the reserved annatto liquid then blend briefly again to combine. Transfer the mixture to a large nonreactive bowl.

4. Place the pork chops in the marinade, cover with clingfilm and marinate for 3–4 hours or overnight in the refrigerator.

5. Remove the pork chops from the fridge and bring to room temperature. Preheat a barbecue or cast-iron griddle pan to a medium heat. Cook the pork chops, turning once, for 6–10 minutes each side depending on thickness, occasionally adding some more marinade with a brush during cooking. When done, move the pork chops to a board and leave them to rest for a couple of minutes.

6. For the onion rings, place the flour and chilli powder in a large bowl, season well and mix to combine.

7. Very carefully heat the oil in a large saucepan to 180C (always be alert when deep-frying). Place the onion slices, in batches, in the flour and coat well. Shake off the excess flour and carefully lower the onion slices into the oil. Cook for 1–2 minutes, in batches, until golden brown. Remove with a slotted spoon, then drain on kitchen paper and keep them warm while you cook the remaining onions.

8. Transfer the onions to a bowl and serve with the pork chops, whole or cut up.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 505 25%
  • Carbs 20.9g 8%
  • Sugar 7.2g 8%
  • Fat 32.3g 46%
  • Saturates 8.1g 41%
  • Protein 31g 69%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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