Serves 1
Directions
- 1Season the pork with sea salt.
- 2Soften the banana leaf by briefly passing it over a fire.
- 3Place the banana leaves on a baking tray.
- 4Arrange the pieces of pork in the pan.
- 5Add the orange juice, lemon juice, annatto paste and spices in the blender.
- 6Blend until smooth.
- 7Pour the marinade over the meat.
- 8Season the pork rind with sea salt.
- 9Cover the pork with pork rind and remaining marinade.
- 10Cover with banana leaves, seal with aluminum foil and marinate for a minimum of 6 to 8 hours.
- 11Chop the purple onion.
- 12Roast the habanero pepper and chop.
- 13Mix the onion, the habanero pepper, the lemon juice, the orange juice and add some salt to the mixing bowl.
- 14Bake the pork at 200°C (392°F) for 1 hour per kilo.
- 15Remove the bones and serve in tacos, with the prepared sauce and pork rind.
Ingredients
- pork meat (leg with bone, ribs with sirloin, side ribs)
- sea salt
- bitter orange juice
- lemon juice
- achiote paste
- onion
- garlic cloves
- oregano
- allspice
- cinnamon
- cloves
- pork rind
- purple onion
- habanero pepper
Equipment
cutting boardknifecitrus squeezermeasuring cupstrainerblenderbaking traytongsaluminum foil
Tips
- You can use any pork meat cut for Cochinita Pibil.
- For Cochinita Pibil it is better to make the Xnipec sauce one day in advance.
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