Cochinita Pibil
Slow roasted pork wrapped in bannana/ plantain leaf
Equipment
- 1 banana / plantain leaf large
- 4-5 hot coals
Ingredients
- 1 Kg Pork bone in, with skin, shoulder
For marination-
- 1 and 1/2 tbsp achiote seeds
- 1/4 tsp clove
- 1 and 1/2 tsp oregano
- 1/2 tbsp cumin seed
- 1/2 tsp blackpepper
- 1/2 tsp all spice
- 3 stick cinamon 2 inch each
- 1 and 1/2 tsp salt
- 2 green chilli mild
- 50 gram garlic
- 1 orange medium, juiced
- 2 and 1/4 lemon juiced
For salsa-
- 1 onion large, sliced
- 1 onion medium, sliced
- 1/4 tsp oregano
- 1 green chilly mild, chopped
- 1/2 tsp blackpepper crushed
- 1/4 tsp salt
- 2 tsp vinegar
Instructions
- Soak all the ingridients for marination excluding the chillies, garlic, lemon and orange juice in water overnight.
- After soaking add rest of the ingridients for the marination and blend untill you get a smooth paste.
- Rub the paste on to the pork. Place the pork flesh side down . Pour the excess marinade on top and let it rest for overnight.
- Meanwhile mix all the ingridients for the salsa and keep it in the fridge overnight.
- Put a big piece of banana/ plantain leaf on the bottom of a container.
- Put the pork on a banana/ plantain leaf, Put the excess marinade on top.
- Wrap the whole thing in the leaf tightly covering it.
- Put hot red charcoal pieces on top of the wrapped pork.
- Cover the container with aluminium foil and put it in the oven at 100℃ for 4 hours.
- Take out and let it rest for 10 mins.
- Remove the foil, the leaf, the charcoal pieces from the container.
- Take out the pork remove and discard the bones.
- Shred the meat, the fat and the skin and mix it with the juices and the rendered fat.
Notes
- The dish is served with the salsa.
- The salsa is traditionaly made with habanero chillies.
- Traditionaly served on tacos but you can serve it with rice.