Jamie Oliver

Achiote recado pork

With chilli-fried onion rings

Achiote recado pork

Serves 6
Cooks In2 hours plus 3-4 hours marinating
DifficultyNot too tricky
Nutrition per serving
  • Calories
    505
    25%
  • Fat
    32.3g
    46%
  • Saturates
    8.1g
    41%
  • Protein
    31g
    62%
  • Carbs
    20.9g
    8%
  • Sugars
    7.2g
    8%

Of an adult's reference intake

Recipe From

Jamie Magazine

By Andy Harris
Tap For Method

Ingredients

  • 6 higher-welfare pork chops
  • Achiote recado
  • 2 tablespoons annatto seeds
  • 1 onion
  • 4 cloves of garlic , unpeeled
  • 1 tablespoon ground allspice
  • 1 tablespoon coriander seeds
  • 1 tablespoon ground cinnamon
  • 1 tablespoon cumin seeds
  • 1 tablespoon dried oregano
  • 1 teaspoon saffron threads
  • 2 tablespoons ancho chilli powder , or other Mexican chilli powder
  • 2 limes
  • 200 ml orange juice
  • 50 ml cider vinegar
  • Chilli-fried onion rings
  • 6 tablespoons flour
  • 6 tablespoons chilli powder , or paprika
  • vegetable oil , for deep frying
  • 2 large onions
Tap For Method
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

Method

  1. Place the annatto seeds in a small saucepan, cover with a small cupful of cold water, bring to the boil, then simmer over a 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 200°C/400°F/gas 6. Peel the onion, cut into 8 wedges and place in a small roasting tin with the garlic. 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.
  4. Squeeze in the lime juice and add the orange 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.
  5. Place the pork chops in the marinade, cover with clingfilm and marinate for 3 to 4 hours or overnight in the refrigerator.
  6. 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 to 10 minutes on each side depending on thickness, occasionally brushing on some more marinade during cooking. When done, move the pork chops to a board and leave them to rest for a couple of minutes.
  7. For the onion rings, place the flour and chilli powder in a large bowl, season well and mix to combine.
  8. Thinly slice the onions on a mandolin (use the guard). Very carefully heat the oil in a large saucepan to 180°C (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 to 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.
  9. Transfer the onion rings to a bowl and serve with the pork chops, whole or cut up.

Tip

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Nutrition per serving
  • Calories
    505
    25%
  • Fat
    32.3g
    46%
  • Saturates
    8.1g
    41%
  • Protein
    31g
    62%
  • Carbs
    20.9g
    8%
  • Sugars
    7.2g
    8%

Of an adult's reference intake