Brilliant red Anchiote pork

Mexican food can often surprise you. Just when you think you know the more authentic dishes and pride yourself on acknowledging more than guacamole and tacos, along comes an ingredient and way of cooking which is completely new.

Anchiote is a spice, the dried seeds of a tropical Caribbean shrub. It creates annatto, which is a hidden food dye is countless cheeses, margarines, butters and many more things. Despite this versatility, it is only used as a spice in it's own right in certain places, the Mexican states of Yucatan and Veracruz being two.

It can be bought in two forms, the actual hard seeds or already ground into a dusky red brick, ready to be dissolved and used as a marinade or rub. The flavour is earthy and slightly spicy, it reminded me very much of a bottle of jerk seasoning I have, although checking the ingredients didn't suggest any similarities. 

Oil, vinegar, water or lemon juice are suggested as possible liquids in which to dissolve the paste. The packet not giving any suggested measurements, I decided to guess and use a little of each.

Even if the flavour was subtle or not that pleasant, the colour alone would more than compensate. Vivid, brick red, it's easy to see why this is used to give white cheese a more 'rosy' glow. 

 

I decided to use a white meat to really create contrast. A piece of pork loin was marinated for a couple of hours until.....

......It resembled a giant goldfish, albeit of a more fancy variety due to the colour, awaiting a leisurely wade in the oven.

Although the pork was succulent, which any marinating would produce, the taste was very subtle. There was a definite earthiness and a little tang from the vinegar and juice I used, but no real wow moment. I think next time I will try some chicken. Perhaps a spatchcocked bird with deep cuts in the thighs and breasts to let the paste permeate. Maybe I will also add less liquid to create a thicker, rub like consistency, as I may have diluted the flavour too much. I also think the barbecue will help to create a smoky, charred flavour which always brings out the best in marinaded meats. It's possible to add extra flavourings to this paste, although, at first, I wanted to let it shine alone. Cumin, oregano, chili powder or other strong flavours could be added to increase the taste.

Recipe : Anchiote pork

1 pork loin

1/3 brick of ground anchiote paste (available from Mexican grocers or speciality shops)

1 tbsp oil

2 tbsp red wine vinegar (or water)

Juice of half a lemon

Mix the oil, vinegar (or water) and lemon juice together and add the anchiote.

Mix together well to dissolve the paste until you have a bright red, thickish liquid.

Make some cuts in the pork to allow the marinade to flavour the inside of the meat and place in a zip loc bag or bowl. 

Pour the marinade over the pork and either seal the bag, releasing some air, or cover the bowl with some cling film.

Refrigerate and allow to marinade for a few hours. (Even 30 minutes would give you nice colour).

When ready to cook, remove from the marinade and either grill, (broil), bake or barbecue until the meat is cooked through. 

Sliced thinly, this can be served with potatoes, rice, vegetables or used in tacos or sandwiches, maybe with some radish salsa or hot sauce.