YUCATECAN-STYLE PORK
Steps:
- Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
- Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
- Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
- Toss pork with paste to coat well. Add onion and toss to combine.
- Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
- Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
- Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
- Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
- Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
- Discard foil and open banana leaves, then serve pork with salsa and tortillas.
YUCATECAN PORK CHOPS
I invented this recipe for my husband... he loves new recipes and this is now a fave. I wouldn't call it mexican, maybe mexican inspired. It is delicious and simple.
Provided by Short n Sweet
Categories Pork
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place pork chops in a shallow dish and coat with dry ingredients.
- Cover and refrigerate 2-3 hours.
- Pour lime juice over pork, cover and return to fridge 2-3 more hours.
- Heat oil in a large pan on medium-high heat.
- Fry pork chops 6-8 minutes on each side and drain on paper towels.
- Great with guacamole or pico de gallo.
Nutrition Facts : Calories 983.6, Fat 109.3, SaturatedFat 14.2, Sodium 1746.1, Carbohydrate 4.9, Fiber 1.1, Sugar 1, Protein 0.8
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