Posted on by Jan Perring

Achiote pork chops

 

Achiote pork chops (BIA

Pork chops with classic chilli & coriander marinade served with a raw salsa

  • 6 pork chops
  • 6 1/2 Limes
  • recado rojo
  • 2 Cloves Garlic
  • 1/4 tsp Salt
  • 2 tsp achiote seeds
  • 1/2 tsp dried oregano
  • 2 Cloves
  • 1 – 2 cm piece of Cinnamon
  • 1/2 tsp coriander seed
  • 1/2 tsp Black pepper

SALSA CRUDO

  • 4 ripe Tomatoes blanched (peeled, deseeded and diced)
  • 1 sm clove Garlic chopped
  • 1 haberno Chilli chopped
  • 1 sm Red Onion finely chopped
  • 1 sm bunch of Coriander chopped
  • 1/2 sm bunch Mint chopped
  • zest of 1 orange (reduced to 1tbsp)
  • 1/2 Lime
  • 1 tsp red wine vinegar
  • 1/2 cup Olive Oil

PORK CHOPS

  1. In a pestle & mortor pound the above ingredient to make the Recado rojo, rub this over the pork chops & allow to marinade for one hour.

  2. Grill the pork chops for 3 – 4 minutes each side depending on the thickness, remove form the grill & allow to rest for another 3 to 4 minutes.

  3. Serve with the salsa crudo, coriander & limes

SALSA CRUDO

  1. Combine all the above ingredients to make the salsa crudo & let sit for the flavours to infuse.

Source: Recipe by Darren Simpson from ‘The Best In Australia’ www.lifestylefood.com.au Source: Lifestylefood.com.au