Lorenza Ávila

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Lorenza Ávila

Cochinita Pibil Yucatan style

Name: Cochinita Pibil Yucatan style
Prep time: 100 min
Cook time: 100 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 banana leaves, passed through the flame to soften them; 1 1/2 kilos pork leg; 1/2 kilos pork loin back rib; 200 grams annatto 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 whole black peppers, ground; 2 cloves garlic, pressed; 1/2 teaspoons pequin pepper; 1 teaspoon salt; 125 grams lard, melted

1h 40 mins

Half

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Cochinita pibil is a typical dish of the Yucatan region of Mexico. Formerly the Mayans cooked it in an underground oven, but now it can be prepared in a conventional oven, marinating it all night. It is served with pickled onion and habanero pepper.

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Ingredients

8 portions

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Preparation

Cut the meat into pieces of about 2 inches (5 cm) and place them in a bowl. Dilute the achiote in orange juice and vinegar.

Add 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, preferably 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 tray or container with the banana leaves, letting them protrude to wrap around the cochinita meat.

Place the marinated meat on top of the leaves, and soak with the melted lard. Fold the ends of the leaves so they do not burn. Cover with aluminum foil.

Bake for 2 hours or until so soft that it almost falls apart. If it is not tender enough, return to the oven for 30 more minutes.

Three hours before serving, prepare the purple onion sauce. You can look for the recipe in Kiwilimon as Purple Onion Sauce.