Achiote pork chops with recado rojo and salsa crudo
Recipe by Darren Simpson from The Best In Australia
Pork chops with classic chilli & coriander marinade served with a raw salsa
Serves 6
Ingredients
pork chops
- 6 pork chops
- 6½ Limes
- recado rojo
- 2 Cloves Garlic
- ¼ teaspoon Salt
- 2 teaspoons achiote seeds
- ½ teaspoon dried oregano
- 2 Cloves
- 1-2 cm piece of Cinnamon
- ½ teaspoon coriander seed
- ½ teaspoon Black pepper
salsa crudo
- 4 ripe Tomatoes blanched, peeled, deseeded and diced
- 1 small clove Garlic chopped
- 1 haberno Chilli chopped
- 1 small Red Onion finely chopped
- 1 small bunch of Coriander chopped
- ½ small bunch Mint chopped
- zest of 1 orange, reduced to 1tbsp
- 1/2 Lime
- 1 teaspoon red wine vinegar
- ½ cup Olive Oil
Method
pork chops
- 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.
- Grill the pork chops for 3 - 4 minutes each side depending on the thickness, remove form the grill & allow to rest for another 3 – 4 minutes.
- Serve with the salsa crudo, coriander & ½ limes
salsa crudo
- Combine all the above ingredients to make the salsa crudo & let sit for the flavours to infuse.
