In 1638, the Dutch East India Company claimed the island of Sri Lanka from the Portuguese, thus establishing a virtual monopoly on cinnamon production and supply. This meant that deliveries of the spice were very valuable, and prime targets for pirates.
In today’s America, cinnamon is generally thought of as a sweet spice, used in desserts and candies. But in Mediterranean, Middle Eastern, and Central American cooking, it is often added into savory dishes. Think of Mexican mole as an example. This dish is savory and spicy and the smell is incredible.
- 4 boneless cutlets or pork chops
- 1 garlic clove, pressed
- 3 tbsp achiote oil
- 1 tbsp ground cinnamon
- 1/2 cup water
- Salt, black pepper, and chili pepper to taste
- simmer pork and garlic over low heat in a covered sauce pan in achote oil for ten minutes
- Sprinkle with the cinnamon, salt and pepper. Stir in half the water
- Continue simmering very slowly for at least 15 minutes. Add more water if needed.
- Add chili pepper before serving.