Spaghetti with Pibil Maiale
This spaghetti with pibil maiale recipe is a fusion of Yucatecan and Italian cuisine, featuring an explosion of pasta and the flavor of pibil.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
2
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1 banana leaf
  • 2 red onions
  • 150 grams achiote paste
  • 2 oranges, the juice
  • 3 cloves garlic
  • 1/4 cups white vinegar
  • 1 teaspoon salt
  • ground black peppers, to taste
  • 1 cup water
  • 700 grams pork leg
  • 1 package spaghetti
  • 1 red onion
  • 1/2 cups olive oil
  • Habanero chiles, to taste
  • 1 tablespoon oregano
  • salt , to taste
  • 3 lemons, the juice
Preparation
4h
0 mins
Low
  • Roast the banana leaf and set aside, dissolve the achiote paste in the orange juice, once done, mix with the other ingredients, coat the leg with the previous mixture, and let it rest for 2 or 3 hours. In a pressure cooker, place the leg along with the mixture and then cover the meat with the banana leaf and cook for 45 minutes. Let it cool and shred.
  • Meanwhile, boil the spaghetti package in hot salted water, and once the pasta is “al dente”, drain in a colander.
  • Prepare the sauce by slicing the red onion and habanero peppers into julienne strips; then add the olive oil, oregano, salt, and lime juice. Let it sit for about an hour to allow the flavors to meld.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by