Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Colombian-Style Asado Pork Chops
At Asadero y Piqueteadero el Pariente in Bogotá, Colombia, we became fans of carne asada, or seasoned meats, poultry and sausages grilled over a eucalyptus fire. When we asked about his seasoning blend, owner Luis Eduardo Beltrán was guarded about the specifics but did tell us the ingredients. This recipe is our attempt to recreate his asado mix. Instead of a mix of meats, we opted for easy-to-cook, richly flavorful bone-in pork chops. Beltrán includes achiote, a seed that adds vivid red-orange color and mild, earthy notes. We substitute easier-to-source sweet paprika, and cider vinegar is a stand-in for apple wine (a beverage similar to dry hard cider) to bring tart, fruity notes that balance the spices and herbs. A blender makes quick work of the seasoning paste, half of which coats the chops for marinating; the rest is brushed onto the pork midway through cooking. If desired, serve with roasted potatoes and/or fried plantains, as asado is served in Bogotá.
4
Servings
Don’t scrape the seasoning paste off the chops before grilling. The paste aids with browning and develops a rich, heady aroma along with depth of flavor on the grill.
1 hour
plus marinating
Ingredients
-
¼
cup sweet paprika
-
2
scallions, roughly chopped
Directions
-
01In a blender, combine the paprika, scallions, bay, cumin, thyme, allspice, garlic, vinegar, sugar, oil, ¼ cup plus 2 tablespoons water, 2 teaspoons salt and 1 teaspoon pepper. Blend, scraping the jar as needed, until smooth, about 30 seconds. Measure ⅓ cup of the paste into a small bowl, then stir in 2 tablespoons water; cover and set aside or cover and refrigerate if you will be marinating the chops for more than 2 hours.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT