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Grilled Achiote Pork
WINE:
Color: White, Varietal: Riesling, Vineyard: Dr. Thanisch Riesling - Classic, Year: 2005, Region: Mosel-Saar-Ruwer, Germany
FOOD:
Meat - Pork
COMMENTS:
With lighter, drier Rieslings, serve the pork on its own; riper Kabinetts work with the tomatillo sauce, which has a small amount of jalapeno. The wine's tart acidity stands up to the tomatillo's tartness, which is somewhat tamed by proper seasoning with salt and a judicious pinch of sugar if needed. The tartness from the tomatillo is more citruslike, so it echoes the wine's occasional citrus notes.

Choose tomatillos -- they look like little green tomatoes in papery husks -- that are firm, heavy and unblemished. Avocado and sour cream add richness to the dish.

Grill over hickory chips or mesquite wood to add a wonderful smoky note to the meat. Slice the pork and serve with the sauce, tortillas, avocado, sour cream and extra cilantro sprigs.
RECIPE:
INGREDIENTS:

1-2 teaspoons vegetable or olive oil

2 teaspoons achiote paste

(see Note)

2-3 tablespoons lime juice

1 1/2-2 teaspoons minced garlic

2 large pinches black pepper, or to taste

1 1/2 pounds thick-cut boneless pork chops

Kosher salt to taste

3/4 cup Tomatillo Sauce

(see recipe)

INSTRUCTIONS:

Heat oil in a small skillet and fry achiote paste until it sizzles and becomes aromatic. Put the paste into a mortar; add just enough lime juice to moisten and pound with a pestle. Or, leave paste in pan, add juice and smash with the back of a fork. Add remaining lime juice, minced garlic and black pepper. Place the pork and marinade into a sealable plastic bag; squeeze out air. Marinate at least 2 hours or overnight in the refrigerator; turn the pork occasionally so marinade coats all sides.

Preheat grill to medium-high and oil the grates. If using hickory chips, soak them and add to fire just before grilling.

Remove pork from refrigerator 15-30 minutes before grilling. Remove chops from the marinade and season with salt. Grill to desired doneness -- about 12 minutes total, depending on thickness (140º-145º internal temperature for slightly pink). Cover loosely with foil and let rest for 15 minutes before slicing.

Note: Achiote paste, which can be found in Latino markets, is made from annatto seeds and other spices. It imparts a subtle flavor and bright golden color, and will color everything it touches.

Serves 4-6

The calories and other nutrients absorbed from marinades vary and are difficult to estimate. Variables include the type of food, marinating time and amount of surface area. Therefore, this recipe contains no analysis.
Tomatillo Sauce

Any leftover sauce will keep in the refrigerator for several days. Serve it with fish, chicken, tortilla chips, scrambled eggs or an omelet.

INGREDIENTS:

1 pound fresh tomatillos

1 jalapeno about 2 inches long; use serranos or a larger jalapeno for more heat

2 tablespoons vegetable or olive oil

1 cup chopped yellow onion

2-3 teaspoons chopped garlic

1-1 1/2 cup low-salt chicken broth

1/2 teaspoon Asian fish sauce (optional)

Salt and pepper to taste

Pinch sugar, if needed

Chopped cilantro to taste

INSTRUCTIONS:

Remove the papery husks from tomatillos and rinse. Place tomatillos and jalapeno in a foil-lined sheet pan or ovenproof skillet. Broil on top rack until slightly soft and skins are barely charred, turning as needed, about 10 minutes. Remove from broiler and allow to cool slightly. Remove stem and charred skin from pepper.

Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat; add onions and cook until slightly browned. Add garlic and cook until garlic is aromatic.

Place tomatillo, jalapeno, and onion-garlic mixture in a food processor; pulse until ingredients are well chopped but still chunky. In the same skillet over medium-high, heat the remaining tablespoon of oil until very hot. Add sauce back to the pan and cook until aromatic, stirring frequently, about 5 minutes. Add broth; cook to desired consistency.

Season to taste with fish sauce and/or salt. If sauce is too tart, balance with a bit of sugar. Stir in chopped cilantro just before serving. Refrigerate leftover sauce for another use.

Yields 1 1/4-1 1/2 cups sauce
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