Southwest Grilled Pork Ribeye with Fried Nixtamal
Tender, pastured pork rib-eyes marinated in annatto oil, garlic and mild Adobo seasoning served with nixtamal fried in butter with green onions, yellow tomatoes, pumpkin seeds and fresh jalapeños..
Soak nixtamal (traditional, lime-slaked dried maize) overnight in cool, filtered water. Boil slowly in a heavy pot of fresh water until just tender, about 2 hours. Drain and set aside.
Meanwhile, marinate pork in annatto oil, fresh garlic, Mexican oregano and adobo-style seasoning for at least 2 hours.
Fry nixtamal, whole cumin and pumpkin seeds in pastured butter until browned. Add green onions, peppers, tomatoes, sea salt, cracked pepper and just a pinch of coarse, non-refined sugar and sauté quickly until the tomatoes give up most of their liquid, perhaps 5 minutes. Toss with chopped cilantro just before serving.
Meanwhile, grill the pork rib-eyes until medium-done and nicely marked, but still plump and juicy. Hit everything with a modest squeeze of fresh lime and serve hot from the pan.
To make annatto oil, toast achiote seeds in a hot, dry skillet until fragrant, about 2 minutes. Add good olive oil and infuse over low heat for about 20 minutes. Strain the resulting annatto oil and store indefinitely in a cool, dark place.
Leesie said,
July 28, 2009 at 7:13 pm
I’m not such a huge fan of pork except for pork loin, but I very much like the southwestern take on your grilled pork, sounds so flavorful and the nixtamal looks yummy.
I read about the importance of nixtamalization not too long ago and found it quite interesting. Is that where this nixtamal gets it’s name? – just curious.
Ren said,
July 28, 2009 at 7:26 pm
Rib-eye is like loin, but with some marbling running through it. I think it tastes better.
The 3,000 year old process of slaking nixtamal (dried corn) in lime is called nixtamalization – it greatly increases the digestibility/nutritional bio-availability. Very different from the stuff that grows in Iowa..
Thanks, Leesie!
Leesie said,
July 28, 2009 at 9:47 pm
Being Italian, I grew up on polenta – makes me ill thinking of WHAT I’ve actually been eating all those years :(
Thanks for the quick lesson on nixtamalization. I find it fascinating. I now remember it was on Nourishing Gourmet’s blog that I first read and learned about the process. Do you also find the nixtamal locally? I’ll have to look around.
Ren said,
July 28, 2009 at 9:56 pm
Have a look here if you can’t find it locally.. http://www.localharvest.org/store/M4674
Leesie said,
July 28, 2009 at 10:16 pm
Thanks, Ren!
emily said,
July 29, 2009 at 11:47 am
awesome, informative post. i had no idea there was a pork ribeye. im guessing its deliious much like my favorite beef steak!
Ren said,
July 29, 2009 at 12:21 pm
Put a bone on it & its my new favorite cut. Thank you, Emily!
Mary P. said,
July 29, 2009 at 3:29 pm
Omigosh, this looks good – I’m trying it this weekend!
Ren said,
July 29, 2009 at 3:49 pm
I hope you like it- thanks, Mary!