Lime and Spice-Rubbed Pork Steaks

Prepare the spice rub:  Toast cumin seeds and black peppercorns in a dry pan over low heat until fragrant; set aside. In the same pan, toast annatto seeds until fragrant; set aside.

Using a mortar and pestle, pound cumin and peppercorns into a powder. Transfer to a bowl.

Grind annatto seeds using a spice grinder or food processor until a red powder is obtained. Strain to get the powder and discard the hard seeds.

Place minced garlic and salt in a mortar and pestle; mash until a paste is formed.

Add the annatto powder, mashed garlic, allspice, oregano, and lime juice to the cumin and peppercorn mixture.

Pour mixture over pork loin chops and mix well. Wrap in prepared banana leaves then wrap in aluminum foil. Place wrapped pork steaks in the refrigerator and marinate for at least 6 hours or preferably overnight.

Place pork in a baking pan. Put pan in the oven and heat to 400ºF. Once temperature has reached 400ºF, bake for 2 hours.

Discard foil and banana leaves. Transfer pork to a serving platter and serve with plain or Mexican rice and steamed vegetables, if desired.