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Knorr

Knorr

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Recipe of Cochinita Pibil in Banana Leaf
Knorr
Knorr

Knorr

Recipe of Cochinita Pibil in Banana Leaf
Knorr
Knorr

Knorr

Recipe of Cochinita Pibil in Banana Leaf
Knorr
Knorr

Knorr

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Cochinita Pibil in Banana Leaf

4h 40 mins
1h 15 mins
Low
3.666667
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You never thought that this classic of Yucatecan gastronomy was so simple to prepare getting the best flavor. Rich shredded pork marinated with orange juice, lemon juice, achiote and Knorr® Switzerland Chicken broth. Cooked with the traditional banana leaf that you will love.
Learn more about Knorr

Ingredients

10 portions
  • 4 sour oranges, just the juice
  • 1/2 cups orange juice, casting
  • 1/4 cups lemon juice, casting
  • 3/4 sticks achiote
  • 2 1/2 tablespoons Knorr® Switzerland Chicken Broth
  • 1.750 kilos pork, pulp, in large pieces
  • 2 picture banana leaves, grilled
  • 2 tablespoons oil

Preparation

Blend the orange and lemon juices with achiote and 1 tablespoon of Knorr® Swiss Chicken Broth.
Place the meat in a deep bowl and pour the achiote mixture. Mix until all the meat is covered and refrigerate for 4 hours or overnight.
Place a rack with 3/4 cup of water in an espresso pot, cover with aluminum foil and banana leaves.
Place the meat with everything and the marinade. Cover the pot and cook for 50 minutes after the valve sounds.
Discard the meat and reserve the cooking stew.
Heat the oil in a saucepan and fry the meat, add a little of the cooking broth and season with the remaining Knorr® Swiss Chicken Broth.
Serve and accompany with pickled purple onions and corn tortillas.

TIPS

When marinating the meat, avoid that the pot is aluminum, it is preferable to do it in a refractory.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (12)
Lourdes Oropeza
28/01/2019 07:56:19
Excelente receta y muy practica
cristina Garcia Novelo
07/10/2018 14:49:39
No es achiote es recado rojo el que da su sabor original y recado blanco los 2 se utilizan para que la cochinita tenga un saber perfecto
Ana de Borrayo
04/10/2018 08:59:17
Me encanta la receta
Yuny Romo
18/09/2018 18:54:24
La puedes hacer en olla lenta, queda muy rica también solo es más tiempo de cocción, queda delicioso 😋
Fidel Segura
03/04/2018 13:13:33
Muy bien la salsa
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