how to cook good food

recipes for food lovers

  • Home
  • About
    • Testimonials
  • Recipe Archive
    • Snacks and starters
      • Breads
      • Soups
    • Main dishes
      • Fish dishes
      • Meat dishes
      • Seafood
      • Vegetable dishes
      • Vegetarian dishes
    • Puddings
      • Ice Cream
      • Desserts
      • Tea time treats
  • Supper Club
    • In The Press
    • Allergies & Dietary Requirements
    • The Gin Kitchen Supper Club with A Table Outside
  • Learn to cook
    • Sourdough Demos
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
    • Corporate cookery classes
  • Food Orders/At Home Dining
  • Contact Me
You are here: Home / Meat dishes / Mexican Slow Cooked Pork Belly with Annatto/Achiote

Mexican Slow Cooked Pork Belly with Annatto/Achiote

March 28, 2012 by Laura Scott 10 Comments

You may be aware that I am a huge fan of anything chilli. I love it in any shape or form and can be found using it in (nearly) all that I cook. Sadly, my three children have not yet developed a taste for anything that includes heat and are even wary of black pepper so Mr. Scott and I will always eat later on in the evening in order to enjoy our spicy food.

Then last week I received an email from Ben at The Capsicana Chilli Co. asking me if I would like to try out some of his products. Naturally, I jumped at the chance and got sent a whole range of goodies that I will be sampling over the next few weeks as well as creating dishes in which to use these beautiful, exotic dried chillies from Mexico.

First up, is a recipe using Annatto powder, Achiote in Mexico. I had heard of it before, but thought of it as a food colouring. Well, yes it is used for it’s vibrant colour but also it has a taste  that is quite unique and adds sweet peppery notes that worked very well in the rich and meaty braised pork belly dish I cooked.

Luckily, in my 5 year olds class there is a girl with a Mexican mother, Lorenna. So I  asked her what she would use annatto powder for  and she talked me through a recipe I then went on to make. I have tried to follow her guidelines by using all the ingredients she listed . Obviously, for measurements, I just used my judgement and managed to create a dish that is something that is a revelation to me. Thanks Lorenna!

Rich yet with a citussy fragrance and a hint of acidity from the Cider vinegar. I love discovering new dishes and this one was a hit. The only thing I would add  is some fresh coriander. It would  raise it up another level I think.

Mexican Pork Belly with Annatto

Ingredients :- Serves 2

  • 1x 500g packet outdoor reared pork belly slices (M & S  for this recipe) trimmed of excess fat and cut into chunks

  • 2 large onions sliced finely

  • olive oil

  • 1 tbsp fresh Thyme finely chopped

  • 1 tbsp Annatto powder

  • 1 carton of  M & S orange juice (lunchbox sized around 300 ml)

  • 250ml Cider vinegar (I used Aspall  organic which is good)

Method :-

  1. Pre-heat the oven to 140 degrees.

  2. Fry off the pork belly in a pan with a little olive oil until it is golden brown .

  3. Transfer the pork to an ovenproof casserole dish with a tight fitting lid.

  4. In the same frying pan cook the  onions until they have softened slightly (5mins)

  5. Add the Annatto powder and the thyme and fry for another minute then add in the Cider vinegar. Cook for 2 minutes.

  6. Transfer to the casserole dish then season before adding the orange juice.

  7. Cook in the oven (with lid on) for at least 2 hours but I left it in for nearer 4 and turned the heat down to about 120 for the last 2 hours.

Serving suggestions :-

  • I cooked some sticky Jasmine rice to go with this because I just love it but any rice would be good with it, even brown! It is incredibly rich but the acid of the juice and the vinegar balance out the flavours perfectly.

  • I served a chopped salsa on the side using tomatoes and peppers which i would recommend adding lots of fresh coriander to. As the Annatto is not at all spicy, I would also add some chopped fresh chillies to the salsa or some of the Habanero chilli flakes that I also got sent. If you like Encona chilli sauce, you will LOVE LOVE LOVE these too!

 

 

 

Share via:

  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Related

Filed Under: Family food, Main dishes, Meat dishes Tagged With: Annatto., Capsicana Chilli Co, Cider vinegar, Mexican, Onions, orange juice, Pork Belly, Thyme

« How To Make Choc Ices
Sticky Rhubarb, Rose Honey Cake »

Comments

  1. Jude says

    March 28, 2012 at 11:35 am

    You are such an adventurous cook!  I’m with your children and chilli’s, but I know if my husband or sons saw this recipe they would want me to try it!

    Reply
    • laura says

      March 28, 2012 at 6:18 pm

      Thanks Jude, I know that chillies are a love/hate ingredient but don’t worry I would not cook them for you if you ever come over! Do find them so addictive x

      Reply
  2. Corina says

    March 28, 2012 at 11:07 am

    I’ve also often wondered what annatto tasted like. It sounds like this recipe turned out really well and you were lucky to have a Mexican to ask for advice.

    Reply
    • laura says

      March 28, 2012 at 6:19 pm

      It is pretty bizarre and I enjoyed trying something completely new to me. The joys of blogging! xx

      Reply
  3. shuhan says

    April 1, 2012 at 8:56 am

    I’ve only heard of annato as a kind of colouring used to make red leicester cheese! never thought you could actually use it in cooking for its flavour. quite curious about it now, much like how saffron and turmeric give similar colours but taste totally different! the dish sounds fab (:

    Reply
    • laura says

      April 1, 2012 at 8:20 pm

      Thanks, I can tell you it is good, well worth giving a go! x

      Reply
  4. Kavey says

    April 21, 2012 at 5:19 pm

    Mmm, that does look good. I tried some of Ben’s chillis a while back and was really pleased with the intense smell and flavours they gave to my food. Must dig the rest out of the cupboard, actually…

    Reply
    • laura says

      April 22, 2012 at 3:04 pm

      I too am enjoying Ben’s chillies very much! My have at the mo is the chipotle but habanero is so good too. I am hoping to not run out too soon! xx

      Reply
  5. Sue Gold says

    February 19, 2013 at 7:46 pm

    Yumm, souds delicious Laura…really keen to try this dish. although not sure I can get Annatto powder, or Cider vinegar for that matter, in Züruch. Yuuu will have to bring over when you next visit !

    Reply
    • Laura Scott says

      February 20, 2013 at 4:00 pm

      Oh I would love to. Think you would enjoy this dish very much!

      Reply

Feel free to leave me a comment. I would love to hear your thoughts! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

Subscribe to How to Cook

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

Pancake day ideas. Wholemeal pancakes with espress Pancake day ideas. Wholemeal pancakes with espresso butter and caramelised bananas. To make the espresso butter blend softened butter with maple syrup, coffee essence and a spoon of espresso powder or a half shot of strong coffee. Also good with a pinch of cinnamon.
#pancakeday #wholemealpancakes #pancakes #shrovetuesday #pancakestack #feedfeed #thebakefeed #recipeoftheday #foodphotography #surreyfoodie
Finally got around to starting my daughter’s bro Finally got around to starting my daughter’s bronze DofE skills training. Week One are these @meerasodha vegan choc chip cookies which were in @guardianfeast this weekend. Nine more weeks to go...
#dukeofedinburghaward #bronzeaward #dofebronze #bakingskills #cookingskills #learntocook #teencook #feedfeed #thebakefeed #veganbaking #chocolatechipcookies #lifeskills
Testing out a supperclub dish which is pork belly Testing out a supperclub dish which is pork belly based without the skin but the skin itself is probably even better than the main course. Thanks to @bensbutchery for my supplies including shin of beef - braising it Asian style. #crackling #porkcrackling #localproduce #locallysourced #epsom #surreyfood #recipetesting #epsomsupperclub #surreychef
We had 10 (2 didn’t want to be photo’ed) keen We had 10 (2 didn’t want to be photo’ed) keen cooks in the kitchen yesterday for my half term pop up bake club. They went home with bags of veggie & cheese soda bread rolls, veggie packed spring rolls (big hit) and oaty chocolate energy balls. A perfect way to spend a rainy afternoon!
#popupbakeclub #epsom #surrey #learntocook #halftermfun #kidscookery #lifeskills #healthyeatingideas #surreychef #foodeducation #surreyhills
Our summer solstice supper with @atableoutside at Our summer solstice supper with @atableoutside at @theginkitchen has already sold out! So if you’d like to come along to our next collaborative event we’re holding a Harvest Moon supper. Gin  cocktails paired with each course on the 3rd of October. There are welcome cocktails, a tour of the distillery and an after dinner liqueur which is always a surprise and always delicious. Tickets are now available to book via A Table Outside website.
See you there...
#harvestmoon #supperclub #epsomsupperclub #atableoutside #theginkitchen #seasonalsupper #artisangin #dorking #surreyhills #popupdining #gincocktails #surreychef #surreyproduce #localproduce #hellodorking #surreylife
Testing out flavour combinations for the veggie & Testing out flavour combinations for the veggie & cheese packed soda bread rolls on next week’s pop up bake club. These ones have sweet potato & mature cheddar in them and are very light & fluffy with a crusty top. Will be trying them with lunch today. #popupbakeclub #epsom #surrey #halftermactivities #kidsinthekitchen #lifeskills #learntocook #cookeryclass #surreychef #surreyfood #halftermbaking #surreyhills
Highlight meal of the year so far @supawan_thaifoo Highlight meal of the year so far @supawan_thaifood - soft shell crab, crispy noodle fried prawns, duck curry with lychees, braised pork belly, papaya salad, morning glory, jasmine rice with lychee sorbet to finish. Forgot to order the aubergine larb so need to go back...
#supawanthaifood #kingscross #caledonianroad #londonfood
Last night’s vegan valentine supperclub dessert. Last night’s vegan valentine supperclub dessert. Dark chocolate mousse on a biscuit base, whipped coconut cream, rose petals & a chocolate chip cookie to dip into the mousse.  #vegansupperclub #epsomsupperclub #popupdining #veganvalentine #epsom #surreychef #surreylife #feedfeed #veganbaking #surreyvegan #cheflife #plantbasedfoodie #uksupperclubs
Black dal having a night sitting in the fridge to Black dal having a night sitting in the fridge to develop the flavour before tomorrow’s vegan supperclub. It’s so different to a red lentil dal and has such a delicious flavour. Thanks m looking forward to seeing what everyone thinks of it. #vegansupperclub #epsomsupperclub #popupdining #epsom #surreychef #cheflife #veganfood #plantbased #blackdal #uksupperclubs
Another batch of vegan hob nobs baked and blitzed Another batch of vegan hob nobs baked and blitzed for the base of this Thursday’s vegan supperclub dessert. Almost a shame to turn them crumbs when they taste so good. #epsomsupperclub #vegansupperclub #epsom #surreyfood #popupdining #veganbaking #plantbasedrecipes #veganvalentines #feedfeed #thebakefeed #surreychef
Trying out vegan cookie recipes for This Thursday’s vegan valentine supperclub. The vegan hob nob base for the chocolate mousse is ready to go and these cookies will go perfectly as an added chocolate bonus AND the vegan chocolate truffles being by served with coffee will finish off the evening perfectly so long as everyone loves chocolate 🍫 🍫🍫🍫🍫🍫🍫🍫🍫 #vegansupperclub #epsomsupperclub #vegancookies #chocchipcookies #feedfeed #thebakefeed #epsom #surreychef #veganvalentine #surreyfoodie #popupdining #vegancookies #plantbasedbakes
Private dinner last night in London and here is th Private dinner last night in London and here is the dessert. Passion fruit & mango meringue roulade.  #privatechef #privateevents #cheflife #feedfeed #thebakefeed #meringue #roulade #dessert #foodandwine
Load More… Follow Laura
This error message is only visible to WordPress admins
HTTP Error. Unable to connect to the Instagram API. Feed will not update.
Ranked 69 in the Foodies100 Index of UK Food Blogs Foodies100 UK Food Blogs

As Seen In…

  • The Guardian
  • SurreyMummy
  • Mindful Mum
  • Marie Claire
  • Dotcomgiftshop

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.

Legal

  • Home
  • Copyright
  • Privacy Policy
  • Contact Laura

Copyright © 2021 · Laura Scott and How To Cook Good Food
Surrey Web Design

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.