Pork:
3 tbsp achiote seeds
4 tbsp white vinegar
20 black peppercorns
1 tbsp dried oaxacan oregano or marjoram
8 whole cloves
8 whole allspice
2 tsp cumin seeds
2 pieces Mexican canela (1” each)
4 tsp coriander seeds
3 tsp Salt
5 garlic cloves minced
1½ cup bitter orange juice
(or 1 cup orange juice + ½ cup lime juice)
2 tbsp white vinegar
1 lb. Banana leaves
1 pork rib roast

Garnish:
2 red onions, sliced
3 habanero chiles (or to taste), diced
1½  cups bitter orange juice + 2 tbsp white vinegar
Salt to taste

Instructions

At least 2 hours before cooking, place the achiote seeds in a bowl, and cover with 4 tbsp vinegar.

In a spice grinder grind black pepper, oregano, cloves, allspice, cumin, canela and coriander. Place the achiote seeds, vinegar, all the rest of the spices, garlic, flour, salt and juices in a blender. Make a paste (strain if needed). Marinate the whole pork rack in the paste for at least couple of hours in the refrigerator. Preheat the oven to 300F.

Remove the meat from the marinade. Reserve the marinade. Heat a griddle or skillet with 3 tbsp oil. Sear the meat until golden brown.

Arrange the pork rack on banana leaves in a baking casserole or baking tray. Add the marinade on top, and cover with overlapping banana leaves. Roast the meat for about one hour. Check for doneness (the meat should be very tender and easy to slice). Remove meat from the oven and portion it among the serving plates.

Garnish: Combine all ingredients and let rest for at least 1 hour before serving.