Yucatecan Cochinita Pibil

Name: Yucatecan Cochinita Pibil
Prep time: 100 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 08-02-2017

Preparation

1h 40 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.