Walter’s Cochinita Pibil

Jun 05, 2023June 5, 20230 3
Walter's Cochinita Pibil - a traditional Mayan pork dish
in Pork

Prep

30 min

Cook

5 hours

Ready In

5 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 tablespoon ground annatto seed ( ground achiote seeds )
1 tablespoon coriander seed
1 tablespoon peppercorn
1 teaspoon ground cinnamon
1 teaspoon salt
3 whole cloves , ground
3 garlic cloves , minced
2 sprigs fresh oregano , roughly chopped
1 habanero pepper , seeded and chopped
8 limes , juice of ( or bitter oranges , or white wine vinegar )
4 pound/ 2 kg bone-in pork shoulder
8 banana leaves , soaked
2 tablespoons/ 30 ml olive oil
1 bunch fresh cilantro leaves , finely chopped
1 habanero pepper , seeded and diced
1 red onion , diced
1 seville oranges , juice of ( or 2 limes )
salt & freshly ground black pepper
4 tomatoes , seeded and diced
3 limes , zest and juice of or 2 seville oranges
1 bunch fresh cilantro leaves
1 onion , diced
salt & freshly ground black pepper
4 sections baguette or 4 tortillas

Nutrision Information

Servings Per Recipe
8-10
Calories
335
Sugar
2g
Fat
20g
Walter's Cochinita Pibil is a traditional Mayan dish from the Yucatán Peninsula in Mexico. The name Cochinita Pibil translates to 'buried baby pig' as traditionally it was a whole suckling pig that was marinated in citrus and spices then wrapped in banana leaves and buried in a pit with hot coals. It was then unearthed after several hours and served to celebratory crowds. Nowadays, it is more common for the dish to be made with pork shoulder and cooked in an oven. The result is a succulent and flavorful meat that can be served with fresh garnishes and warm tortillas for a complete meal.

Instructions

1.In a blender, combine the annatto seed, coriander seed, peppercorn, cinnamon, salt, cloves, garlic, oregano, habanero pepper, and lime juice. Blend until smooth.
2.Massage the spice mixture all over the pork shoulder, making sure to get it into the crevices.
3.Place the pork shoulder in a large roasting pan and wrap with banana leaves, using toothpicks to hold them in place.
4.Pour olive oil over the pork and sprinkle with cilantro, habanero pepper, red onion, and Seville orange juice. Season with salt and pepper.
5.Cover the pan with foil and bake for 4 hours at 325°F/165°C.
6.Remove the foil and bake for another hour, until the pork is tender and falling apart.
7.In a bowl, combine diced tomatoes, lime zest and juice or Seville orange juice, cilantro, onion, salt, and pepper. Serve alongside the Cochinita Pibil with warm baguette or tortillas.

PROS

Walter’s Cochinita Pibil is a delicious and authentic Mayan dish with a rich flavor profile and tender texture.

It is perfect for large gatherings and special occasions as it can feed a crowd.

CONS

This dish requires several hours of cooking time, so it may not be ideal for busy weekdays when time is scarce.

It also calls for banana leaves, which may be hard to find in some areas.

HEALTH & BENEFITS

Pork contains high levels of protein and essential vitamins and minerals such as iron, zinc, and vitamin B12.
The spices used in the Cochinita Pibil, such as cinnamon and cloves, have been linked to improved blood sugar control and lower inflammation levels.

Print

Leave a Reply

Your email address will not be published.