food for thought

by michelle

barbequed pork

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This giant pork chop (or half leg) was marinated and cooked over a slow barbeque.

Annatto seed (also known as achiote) is commonly used in Latin American and Caribbean cuisines for both colouring and flavouring and has a nutty, smoky and sweet flavour. It is available at any store that supplies South American ingredients (in Melbourne I go to Casa Iberica) and makes a wonderful marinade when mixed with orange juice, garlic and a little red wine vinegar. Serve the pork with rice or tortillas and a salsa. This salsa was made with diced tomato, red onion, green pepper, coriander and cooked corn kernels and was dressed with salt and lime juice.


Written by michelle picker

July 8, 2012 at 10:53 pm

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