how to cook good food

recipes for food lovers

  • Home
  • About
    • About – How to cook good food
    • Privacy policy
    • Copyright- How to cook good food
    • My RSS
    • Blogroll
  • Archive
    • Recipe archive – How to cook good food
    • 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
  • Learn to cook
    • Sourdough Demos
    • Pop Up Bake Clubs
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
  • Testimonials
  • 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.

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Veganuary Supperclub on 30th January 2020 -- contact me to book
Sourdough Demo and Lunch -- join me on 1st or 29th February. Contact me to book.

Search my site

Subscribe to How to Cook

Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

Instagram post 2198044867565141751_41976172 Getting ready for tomorrow’s private supper with one of my favourite vegetable dishes. Chargrilled courgettes with olive oil, lemon, Sherry vinegar & @natoora flat leaf parsley #privatechef #epsom #cheflife #surreyfood #workinginfood #feedfeed #foodandwine #privatecatering
Instagram post 2197322771180317104_41976172 Garlic & parsley butter wild mushrooms to garnish the celeriac, chestnut & Parmesan soup for tonight’s supperclub #wildmushrooms #epsomsupperclub #wintermenu #popup #supperclub #surreyfood #cheflife #vegetarianrecipes #eeeeats #foodandwine #seasonalfood
Instagram post 2196130616747354086_41976172 What a treat to have this as a local restaurant #dastaan447 #ewell #epsom
Instagram post 2195835987443529031_41976172 Saffron scented risotto to be turned into arancini tomorrow for Thursday’s supperclub #epsomsupperclub #popup #supperclub #arancini #saffronrisotto #eeeeeeats #cheflife #surreychef #surreyfood #feedfeed #vegetarianfood #epsom #foodandwine
Instagram post 2194246098604141549_41976172 The best venue to host a winter supper. Beautifully restored calf shed at @theginkitchen where @atableoutside and I hosted the last collaborative supperclub of the year. Look out for more dates in 2020!  #epsomsupperclub #atableoutside #theginkitchen #supperclub #popup #dorking #surreyhills #artisangin #localproducers #supportlocal #gincocktails #seasonalfood #popupdining
Instagram post 2192912078926601373_41976172 Busy day ahead after last night’s supperclub. Cooking for tomorrow’s supper @theginkitchen fuelled by carbs and cheese #sourdough #sourdoughfocaccia #realbread #feedfeed #thebakefeed #eeeeats #supperclub #wildyeast #naturallyfermented #surreychef #surreyfood #cheflife
Instagram post 2191479413144816691_41976172 Christmas Bramley and mincemeat crumble tart to be served at tomorrow’s first December supperclub along with the most delicious home made gingerbread ice cream and a mini pot of orange jelly 🍊🍊🍊🍊🍊. #epsomsupperclub #popup #supperclub #epsom #surreychef #eeeeats #cheflife #christmasdesserts #feedfeed #thebakefeed #instabake
Instagram post 2190797574260484979_41976172 Surplus supperclub celeriac roasted with onions in olive oil and PX sherry. Makes a good winter veg dish - might top them with walnuts and parsley later.
#epsomsupperclub #celeriac #vegetarianrecipes #eeeeats #veganrecipes #supperclub #popup #epsom #surreychef #pxsherry #cheflife #chefsofinstagram
Instagram post 2189871456510777299_41976172 Last couple of tickets for our festive supper and gin cocktail event @theginkitchen. Tickets available via @atableoutside #supperclub #theginkitchen #atableoutside #epsomsupperclub #surreyhills #gincocktails #artisangin #dorking #surreyfood #localproducers
Instagram post 2183540613362156643_41976172 This month custard tart is on the menu so I’ve been trying to perfect neat slices and just set custard - so satisfying!  #custardtart #feedfeed #thebakefeed #eeeeats #epsomsupperclub #popup #supperclub #epsom #surreychef #cheflife #pastrylife #dessertsofinstagram
Instagram post 2180524084605469329_41976172 This month’s supperclub ice cream has been a big hit so far. Cherry crumble ice cream served with custard tart & roasted winter fruits.  #epsomsupperclub #popup #surreychef #feedfeed #thebakefeed #eeeeats #epsom #surreyfood #localfood #cherrycrumble #homemadeicecream #madeinsurrey
Instagram post 2179832247104234781_41976172 NEW February sourdough demo dates for 2020. Looks like January is almost full so if you’re looking for a foodie gift this Xmas I have gift vouchers available. £50 per person for demo & lunch and a taste of my new sweet sourdough focaccia!  #epsom #surreysourdough #cookerydemo #surreyhills #surreychef #sourdoughbread #naturallyleavened #wildyeast #realbread #learntobake #giftvoucher #foodiegifts
Load More… Follow Laura
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

Subscribe to How to Cook

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.

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

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