Chuletas de Cerdo A La Madrilena (Pork Chops, Madrid Style)
Serves 4

Prep: 60 min (mariading time)
Cook: 50 min

4 Pork chops
4 Tablespoons Olive Oil
2 Cloves garlic
1 Sprig Thyme
3 Sprigs Parsley
1 Bay leaf
1 Teaspoon of Paprika
Salt & Pepper

Method:
Mix the chopped parsley, chopped thyme, the bay leaf, peeled and chopped garlic, paprika and olive oil into a casserole dish. Add a pinch of salt and some black pepper.

Place the chops in the mixture for about 1 hour, turning them halfway through.

Put the dish into a pre-heated oven at 180C - 350F - gas mark 4 for about 50 minutes. Cover the dish with a lid or foil to ensure the chops do not dry up.

Serve with chips!

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Cochinita Pibil
Serves 4

Prep: 30 mins plus marinading time
Cook: 2 hours

1-1.5 red onion, sliced
2 pounds boneless pork shoulder
1 achiote seed paste tablet, 100 grams, 3.5 ounces (or mix 1 part turmeric to 3 parts paprika) Achiote, also known as Annatto seed.
1 cup orange juice
1/4 Cup of lemon juice
1-1.5 habanero peppers, seeded and chopped
3/4 teaspoon ground cumin
% teaspoon paprika '
% teaspoon chilli powder
% teaspoon ground coriander
Salt & pepper to taste
1/3 cup red wine vinegar
3 bay leaves

Corn tortillas
White rice

Method:
Poke holes all over the pork with a fork. Rub the achiote paste or alternative all over the pork and set aside. In a large bowl, mix together the orange juice, lemon juice, peppers, cumin, paprika, chilli powder, coriander, salt & pepper. Place pork in the mixture, cover and refrigerate overnight, turning 2 or 3 times.

Preheat the over to 325 F, 165 C. Wrap the pork and marinade in aluminium foil. Place in a casserole dish and cover. Bake for about 2 hours, until the meat parts easily and is tender.

While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium - low and simmer until tender. Pour sauce over the pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, rice and sauce.