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Achiote recado pork
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Total Time:
2 hours
Mexican-spiced pork chops bursting with flavor
Ingredients:
  • 6 higher-welfare pork chops
  • 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
  • 6 tablespoons flour
  • 6 tablespoons chilli powder or paprika
  • vegetable oil for deep frying
  • 2 large onions
Instructions:
  • In a small saucepan, combine annatto seeds with a cup of cold water and bring to a boil. Simmer over low heat for 20 minutes. Let seeds steep off heat for a few hours, then drain in a colander, saving the liquid. Preheat the oven to 200°C/400°F/gas 6. Peel and cut onion into wedges, roast with garlic in a tin for 45 minutes until soft. Cool, remove garlic skins, roughly chop on a board. Blend garlic, onions, drained annatto, spices, salt, lime juice, orange juice, vinegar, and some annatto liquid in a food processor to a paste. Marinate pork chops in mixture for 3 to 4 hours. Grill chops for 6 to 10 minutes, turning and basting. Rest on a board briefly. Coat thinly sliced onions in seasoned flour, deep fry until golden brown. Drain and serve hot with pork chops.

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