Yucatecan Cochinita Pibil
Lorenza Ávila
Cochinita pibil is a typical dish from the Yucatán region in Mexico. In ancient times, the Maya cooked it in an underground oven, but now it can be prepared in a conventional oven by marinating it overnight. It is served with pickled onions and habanero chili.
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Ingredients
8
Servings
  • 2 banana leaves, passed over the flame to soften it
  • 1 1/2 kilos pork leg
  • 1/2 kilos pork tenderloin with rib
  • 200 grams achiote paste
  • 1/2 cups orange juice, sweet
  • 1/2 cups white vinegar
  • 1/4 teaspoons cumin powder
  • 1 teaspoon dried oregano
  • 1 teaspoon white pepper
  • 1/2 teaspoons black pepper
  • 1/2 teaspoons cinnamon
  • 5 black peppercorns, ground
  • 2 cloves garlic, squeezed
  • 1/2 teaspoons piquín chile
  • 1 teaspoon salt
  • 125 grams lard, melted
Preparation
1h 40 mins
0 mins
Medium
  • Cut the meat into pieces about 5 cm and place it in a container. Dissolve the achiote in the orange juice and vinegar.
  • Add the spices and garlic to the orange juice. Pour this liquid over the meat, cover with a cloth, and marinate in the refrigerator for at least 5 hours, or preferably marinate overnight.
  • Preheat the oven to 165°C (325 F). Hold the banana leaves directly over the fire for a few minutes until they soften. Line a baking tray or dish with the banana leaves, allowing them to hang over the edges to wrap the cochinita.
  • Place the meat, the marinade over the leaves, and pour the melted pork lard over it. Fold the ends of the leaves to prevent burning. Cover with aluminum foil.
  • Bake for 2 hours or until it is so tender that it almost falls apart. If it is not tender enough, return it to the oven for another 30 minutes.
  • Three hours before serving, prepare the red onion sauce. You can find it as Red Onion Sauce on Kiwilimon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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