Cochinita Pibil
Serves 1
Directions
- 1Season the pork with sea salt.
- 2Season the pork with sea salt.
- 3Season the pork with sea salt.
- 4Soften the banana leaf by briefly passing it over a fire.
- 5Soften the banana leaf by briefly passing it over a fire.
- 6Soften the banana leaf by briefly passing it over a fire.
- 7Place the banana leaves on a baking tray.
- 8Place the banana leaves on a baking tray.
- 9Place the banana leaves on a baking tray.
- 10Arrange the pieces of pork in the pan.
- 11Arrange the pieces of pork in the pan.
- 12Arrange the pieces of pork in the pan.
- 13Add the orange juice, lemon juice, annatto paste and spices in the blender.
- 14Add the orange juice, lemon juice, annatto paste and spices in the blender.
- 15Add the orange juice, lemon juice, annatto paste and spices in the blender.
- 16Blend until smooth.
- 17Blend until smooth.
- 18Blend until smooth.
- 19Pour the marinade over the meat.
- 20Pour the marinade over the meat.
- 21Pour the marinade over the meat.
- 22Season the pork rind with sea salt.
- 23Season the pork rind with sea salt.
- 24Season the pork rind with sea salt.
- 25Cover the pork with pork rind and remaining marinade.
- 26Cover the pork with pork rind and remaining marinade.
- 27Cover the pork with pork rind and remaining marinade.
- 28Cover with banana leaves, seal with aluminum foil and marinate for a minimum of 6 to 8 hours.
- 29Cover with banana leaves, seal with aluminum foil and marinate for a minimum of 6 to 8 hours.
- 30Cover with banana leaves, seal with aluminum foil and marinate for a minimum of 6 to 8 hours.
- 31Chop the purple onion.
- 32Chop the purple onion.
- 33Chop the purple onion.
- 34Roast the habanero pepper and chop.
- 35Roast the habanero pepper and chop.
- 36Roast the habanero pepper and chop.
- 37Mix the onion, the habanero pepper, the lemon juice, the orange juice and add some salt to the mixing bowl.
- 38Mix the onion, the habanero pepper, the lemon juice, the orange juice and add some salt to the mixing bowl.
- 39Mix the onion, the habanero pepper, the lemon juice, the orange juice and add some salt to the mixing bowl.
- 40Bake the pork at 200°C (392°F) for 1 hour per kilo.
- 41Bake the pork at 200°C (392°F) for 1 hour per kilo.
- 42Bake the pork at 200°C (392°F) for 1 hour per kilo.
- 43Remove the bones and serve in tacos, with the prepared sauce and pork rind.
- 44Remove the bones and serve in tacos, with the prepared sauce and pork rind.
- 45Remove the bones and serve in tacos, with the prepared sauce and pork rind.
Ingredients
- pork meat (leg with bone, ribs with sirloin, side ribs)
- pork meat (leg with bone, ribs with sirloin, side ribs)
- pork meat (leg with bone, ribs with sirloin, side ribs)
- sea salt
- sea salt
- sea salt
- bitter orange juice
- bitter orange juice
- bitter orange juice
- lemon juice
- lemon juice
- lemon juice
- achiote paste
- achiote paste
- achiote paste
- onion
- onion
- onion
- garlic cloves
- garlic cloves
- garlic cloves
- oregano
- oregano
- oregano
- allspice
- allspice
- allspice
- cinnamon
- cinnamon
- cinnamon
- cloves
- cloves
- cloves
- pork rind
- pork rind
- pork rind
- purple onion
- purple onion
- purple onion
- habanero pepper
- habanero pepper
- 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.