This week I took part in the Taste of Wilmington sponsored by the StarNews. We had a great time and I really enjoyed meeting and talking with all of the local foodies that stopped by my tent. I served up my achiote pork dish and since I had so many questions about it I thought I'd share the recipe with you again. It's a really simple recipe that takes some time but is totally worth the wait.
1 Medium, sliced
1 Cup (16 tbs)
3 Medium (for wrapping)
1 Teaspoon (FOR PICKLED ONION)
1. Slice the onion thinly.
2. In a bowl, 1 cup of onion slices. Keep aside the remaining.
3. Pour hot water over it. Let it sit for 5 minutes.
4. Strain the onions and put it back in the bowl. Add salt and lime juice.
5. Allow it to sit in the refrigerator for few hours.
6. Take a crock pot. Line it with banana leaves.
7. Place the pork loins on the banana leaves and put the remaining sliced red onions over it.
8. In a blender, take the achiote paste and lime juice. Blend it till smooth.
9. Pour this mixture over the pork loin and onions.
10. Fold the banana leaves to wrap the ingredients to cover completely.
11. Cook on low heat for 6 hours or till the meat is tender enough to pull apart.
12. In a serving plate, place a whole wheat tortilla. Pull apart some pork loin and put it on the tortilla.
13. Add the pickled red onions.
14. Fold the tortilla and serve.
The pork loins can also be served with cooked rice or bread.
If you require more spice, then add some of the liquid from the cooked pork loin.