Grilled Annatto-Rubbed Pork Rib Eye Chops

I purchased a package of annatto seeds from my local Asian market some time ago with the intention of using them in a dish one day and put them into my cupboard. I recently rediscovered the package and decided that I should really do something with them. I found this recipe, Annatto-Rubbed Pork Chops with Salsa Recipe at cookthink.com, and changed it into a grilled pork chop recipe (without the salsa). Annatto seeds give a distinctive color to a dish. For this recipe, pork rib eye chops are rubbed with a spice mixture after being marinated overnight in a soy based marinade that I usually use with the addition of lime juice.

Enjoy!

Ingredients

2-4	2-4	Pork rib eye chops, about 1 lb. (500 g.) each
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
4 cloves	4 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Juice from one lime (青檸, ceng1 ning4)
½ cup	125 ml.	Soy sauce (豉油, si6 jau4)
½ cup	125 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 Tbs.	15 ml.	Sesame oil (麻油, maa4 jau4)
1 Tbs.	15 ml.	Ground annatto
1 Tbs.	15 ml.	Ground cumin seeds (孜然, zi1 jin4)
½ Tbs.	7.5 ml.	Salt (鹽, jim4)

 

Equipment

		Small pan to toast spices
		Spice or coffee grinder
		Garlic press
		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Instructions

1. Use pork chops at least 1-inch (2.5 cm.) thick – the thicker the better. Marinate the pork in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, juice from one lime, soy sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the pork overnight, take it out of the refrigerator at least one hour before cooking.
2. Toast the cumin and annatto seeds in a small dry pan until fragrant (about 2-3 minutes) over medium heat. Allow to cool before adding to a coffee or spice grinder. Add the salt to the grinder and grind the spices together. Remove the pork chops from and discard the marinade. Remove any excess marinade from the pork chops before rubbing the spices over them at least one hour before grilling.
3. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the smoking wood (pecan, oak, or any other wood can be used) for one hour if desired. I use dry and not soaked wood.
4. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the pork and the side without the coals (the “cool” side) will be used for smoking the pork. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the pork from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
5. Place the pork chops on the hot side of the grill for 1½-2 minutes uncovered. Rotate the pork chops 90⁰ and cook for another 1½-2 minutes uncovered to produce the grill marks. Turn the pork chops over and repeat the procedure to produce the grill marks on the other side.
6. Move the pork chops to the cold side of the grill, cover the grill, and indirect heat will be used to roast the pork chops for 10-15 minutes. For thicker pork chops, the amount of time cooking needs to be increased. The temperature of your fire and previous experience with your grill will determine the total cooking time for the pork chops. Remove the pork chops from the grill and allow to rest for 5 minutes before serving.