Tonight I put a Mexican twist on a Spanish roast pork dish.
The pork leg was studded with slices of 3 cloves of garlic. The pork was put in the following marinade for only a couple of hours and should have been longer.
Marinade
50g tomato paste
1/2 cup red wine
1 tsp hot smoked paprika
1 1/2 tbsp achiote paste
1 1/2 tsp dried oregano
1 tsp black pepper
1 tbsp lemon juice
A generous pinch of ground cloves (maybe 1/8 tsp?)
The measurements above are approximate.
Achiote paste is from the annatto plant – a peppery spice. I keep a block of it in the fridge. It has an intense red colour but is mild in terms of heat. Great with pork or fish (or chicken…)
The pork was barbecued with sprigs of fresh oregano from our garden and smoked with some hickory. The fresh herb adds a wonderful aroma to the meat.
I use a Thermoworks ChefAlarm probe to check the temperature. It is a fantastic tool. I use it every time I BBQ.
Served up with a warm salad of charred zucchini, baked cherry tomatoes, charred red onion, mango, baked carrot (really! It was OK), smoked corn and coriander. (I forgot the lettuce and other leaves that I had picked from our garden…) Plus a wedge of lime to give the salad some tang. And some home-made BBQ sauce on the side if people needed it.
I cooked the pork crackling separately in the oven. The roast leg had plenty of time to rest (which I usually fail to allow). The pork was crisp on the outside and moist in the middle. Perfect.
I must say this tasted fantastic. This is a winner recipe that I will tweak and repeat. I will probably add some chilli to the marinade…
