The pork or prawn elements would stand alone as dishes but they are much more fun together. This is super easy to cook using the ‘en papillote’ method. If you can’t obtain achiote paste you could make your own from scratch.
Ingredients (serves 2)
For the pork:
20g achiote paste
Juice of one orange and one lime
3 heaped tsp Kashmiri chilli powder
1 tbsp water
1/2 tsp salt
2 pork shoulder steaks (approx. 150g each)
1 large mild red or green chilli, deseeded and sliced into rounds
1 fat clove of garlic, very finely slivered
Dried Mexican oregano to sprinkle
Dried epazote to sprinkle
For the prawns:
10 medium sized raw prawns
Juice of one lemon and one lime
2 tsp Angostura bitters
Julienned zest of lemon, lime and/or orange (reserve some to garnish the finished dish)
To serve (all or some of the following):
Slices of lime (charred with a blow-torch)
Coriander leaves
Julienned zest of citrus fruit
Yoghurt
Tortilla chips
Quick pickled red onions
Boiled rice
Method
For the pork:
Place the pork and prawns together on a platter or individual plates and scatter the julienned citrus zest and coriander leaves over. Serve with any of the suggested accompaniments.
Ingredients (serves 2)
For the pork:
20g achiote paste
Juice of one orange and one lime
3 heaped tsp Kashmiri chilli powder
1 tbsp water
1/2 tsp salt
2 pork shoulder steaks (approx. 150g each)
1 large mild red or green chilli, deseeded and sliced into rounds
1 fat clove of garlic, very finely slivered
Dried Mexican oregano to sprinkle
Dried epazote to sprinkle
For the prawns:
10 medium sized raw prawns
Juice of one lemon and one lime
2 tsp Angostura bitters
Julienned zest of lemon, lime and/or orange (reserve some to garnish the finished dish)
To serve (all or some of the following):
Slices of lime (charred with a blow-torch)
Coriander leaves
Julienned zest of citrus fruit
Yoghurt
Tortilla chips
Quick pickled red onions
Boiled rice
Method
For the pork:
- Make a marinade by mixing together the achiote paste, citrus juice, chilli powder, water and salt.
- Place the pork steaks in a bowl and coat them in the marinade. Allow to marinate for at least one hour.
- Heat the oven to 180C
- Place the marinated pork and its marinade on a large sheet of foil or foil lined with baking paper. Turn the edges of the foil up slightly.
- Scatter the green chilli and garlic over and around and sprinkle the dried herbs over. Place another sheet of foil over the top to make a tent. Crimp the edges of the foil together all round to form a seal.
- Cook in the oven for 25 minutes. Allow to rest, for 8 minutes. Before serving, char the surface of the pork with a blow-torch (optional)
- Mix the prawns with the citrus juice and Angostura bitters. Marinate for 10 minutes.
- Whilst the pork is resting place the prawns and their marinade on a large sheet of foil or foil lined with baking paper. Turn the edges of the foil up slightly.
- Scatter the julienned zest over the prawns. Place another sheet of foil over the top to make a tent. Crimp the edges of the foil together all round, to form a seal.
- Cook in the oven for 5 minutes.
Place the pork and prawns together on a platter or individual plates and scatter the julienned citrus zest and coriander leaves over. Serve with any of the suggested accompaniments.