This giant pork chop (or half leg) was marinated and cooked over a slow barbecue.
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.
michelle picker cooks 