Achiote pork chops with recado rojo and salsa crudo


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


Pork ChopsIn 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

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