Achiote Marinated Pork Loin with Pulled Pork Tamales Hoisin-Key Lime Syrup Recipe

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Achiote Marinated Pork Loin with Pulled Pork  Tamales  Hoisin-Key Lime Syrup
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Ingredients:

Directions:

  1. In a container that will hold the pork loin, mix the sugar, salt, peppercorn and 6 cups water. Add the pork and cover with more water if necessary. Let brine overnight in the fridge. Remove pork and rinse. Pat dry and set aside. Clean out same container and mix the thyme, garlic, achiote, wine and oil. Add the pork and smother with the marinade. Let stand overnight, turning once. Pre-heat oven to 375 degrees. Remove pork from marinade and wipe off excess. Season with salt and pepper. In a hot oven-proof skillet coated with canola oil, sear the pork on all sides until brown, about 10 minutes. Transfer to oven and roast for about 20 minutes. Go for an internal temperature around 150 degrees for medium. The pork should remain pink. Let rest for 5 minutes before slicing.
  2. PULLED PORK ' TAMALES':
  3. Pre-heat a large casserole or stock pot. On a plate, mix the cumin, coriander, chile, pepper and sugar. Salt the pieces of pork and season well with the spice mix. Coat the pot with oil and brown the pork on both sides, about 12 minutes. Wipe out pot and coat again with oil. Brown the onions and garlic, about 8 minutes. Deglaze with wine and add the soy, chipotle, bay and cover with water. Check for seasoning. Bring to a boil and let simmer 4 hours until the meat is very soft. Carefully pull out pork and bay leaves. Blend the cooking liquid with a hand blender and check for seasoning. When pork is cool enough to touch, shred the pork by hand. In a large bowl, take 6 cups of shredded pork and mix with the rice, red bells, scallion whites and cilantro. Add the sauce, a small ladle at a time just to moisten the mix. Season and check. Lay the leaves shiny side down, and place 1 cup of filling on each. Wrap by bringing the bottom up first, fold in the sides underneath, then continue folding forward. The package should end up rectangular shaped. Place in a hot steamer for 10 minutes or until piping hot.
  4. HOISIN-KEY LIME SYRUP:
  5. Heat a saute pan to medium heat and an coat with 1 tablespoon of canola oil. Brown shallots, garlic and ginger, about 5 minutes. Add hoisin and saute 3 minutes. Add juice and white pepper. Scrape into a blender and puree all. With blender running, slowly add oil until smooth and emulsified. Check for seasoning.
  6. PLATING Zig-zag the hoisin syrup and chile oil. Sprinkle the scallion greens around. Place 1 tamale and slice open. Surround with the pork slices.
  7. Wine Suggestion: Brouilly, Pisse Vielle, 1997 (chilled)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2378.71 Kcal (9959 kJ)
Calories from fat 1016.41 Kcal
% Daily Value*
Total Fat 112.93g 174%
Cholesterol 576.08mg 192%
Sodium 11124.13mg 464%
Potassium 4186.75mg 89%
Total Carbs 118.71g 40%
Sugars 40.32g 161%
Dietary Fiber 8.92g 36%
Protein 201.38g 403%
Vitamin C 44.8mg 75%
Vitamin A 0.7mg 24%
Iron 17.5mg 97%
Calcium 273.8mg 27%
Amount Per 100 g
Calories 133 Kcal (557 kJ)
Calories from fat 56.83 Kcal
% Daily Value*
Total Fat 6.31g 174%
Cholesterol 32.21mg 192%
Sodium 621.99mg 464%
Potassium 234.09mg 89%
Total Carbs 6.64g 40%
Sugars 2.25g 161%
Dietary Fiber 0.5g 36%
Protein 11.26g 403%
Vitamin C 2.5mg 75%
Iron 1mg 97%
Calcium 15.3mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 56.2
    Points
  • 60
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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