YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL
Provided by Food Network
Categories main-dish
Time P1DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
- Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
- After meat has marinated, preheat oven to 375 degrees F.
- Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
- Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
- In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.
COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE
Steps:
- Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high, cover, and preheat for 10 minutes.
- Remove pork from grill and transfer parcels to a deep platter or shallow bowl. Unwrap banana leaves, shred pork with two forks, stir it into drippings, stuff it into tortillas with pickled red onions and salsa, and serve immediately.
Nutrition Facts : Calories 571 kcal, Carbohydrate 23 g, Cholesterol 138 mg, Fiber 4 g, Protein 39 g, SaturatedFat 13 g, Sodium 596 mg, Sugar 4 g, Fat 36 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g
ACHIOTE-RUBBED PORK BAKED IN BANANA LEAVES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- In a resealable plastic bag, combine onions, vinegar, sugar, 1/2 teaspoon oregano, and 3/4 cup water; season with salt. Seal bag and shake to mix well. Let stand at room temperature for at least 6 hours; pickled onions will keep refrigerated for up to 1 week.
- In a large bowl, combine the achiote, lime and orange juices, remaining 1/2 teaspoon oregano, and garlic; add pork, and coat well. Marinate, covered, in a refrigerator for at least 8 hours or up to overnight.
- Preheat oven to 350 degrees. Form a cross with the banana leaves, and lay flat in a Dutch-oven. Place pork in center of the leaves along with any remaining marinade; brush with lard. Wrap pork in banana leaves, moistening leaves with water to prevent them from burning, and cover.
- Bake until pork is very tender and falling apart, about 3 hours. Using a slotted spoon, remove meat and shred with 2 forks. Return meat to pot, and stir to moisten. To serve, place meat on a tortilla, and top with pickled onions and avocados; fold to enclose. Repeat with remaining ingredients.
CHA LUA (THAI PORK IN BANANA LEAVES)
Flavorful pork patties baked in banana leaves. I adapted the original Thai recipe into individual patties which cook faster and are easier to handle than the original large tube/loaf. I can't eat fish or soy sauce, so I just leave it out (which does take away a little flavor,) or sometimes substitute a splash of beef broth or wine instead. For ZWT9
Provided by Random Rachel
Categories Pork
Time 35m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350* F.
- Finely chop the green onion and garlic. Mix all the ingredients (except leaves) together, and divide into 6 equal pieces.
- Cut the banana leaves into 6 squares, about 9"x9". Shape a portion of the meat into a patty, and place in the center of a leaf piece. Fold the sides over the patty, then fold the ends up. Repeat with remaining meat.
- Place patties on a rack or pan in the oven, and bake for 20-30 minutes until meat reaches 160* F. My 6 patties took 25 minutes to reach 160* F.
Nutrition Facts : Calories 264.5, Fat 21.4, SaturatedFat 6.8, Cholesterol 85.5, Sodium 526.3, Carbohydrate 3.1, Fiber 0.1, Sugar 2.5, Protein 14.3
YUCATáN FISH
Yucatecan fare differs from other Mexican food. It is a cuisine rooted in the cooking of the native Maya people, crossed with that of the many conquerors who passed through. The ingredients there are rather particular; among them is achiote, also called annatto, a hard seed that imparts a delicious musky flavor and bright color to many marinades. Achiote is at its best in the company of garlic and hot chiles, along with an assortment of pungent spices, ground to a paste. The thick red sauce is diluted with the juice of sour oranges and tiny limes. The Yucatecan custom is to coat fish, tikin xic, with the spice mixture and wrap it in banana leaves with pickled onions before cooking. Fish prepared this way is always wonderfully moist, and the banana leaves, aside from making the ideal parcel for grilling or pit roasting, add a subtle aroma and taste.
Provided by David Tanis
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
- Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
- Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
- Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.
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- Add all the marinade ingredients to the blender jar. Blend at low speed until the achiote breaks into small pieces, then increase to high and blend until smooth.
- Put all the pork pieces into the mixing bowl and pour the marinade over it. Toss the meat until it’s thoroughly coated with the marinade. (I used my hands, wearing gloves of course.) Refrigerate for up to 1 day. Bring to room temperature before cooking.
- Lay the banana leaves flat and cut any thick edges away. Gently rinse the leaves under cold water and wipe away and white spots. The leaves split easily, so handle with care. Pat dry. Turn on a gas or electric burner. Using tongs, carefully pass each leaf over the heat, until the top of the leaf turns shiny and softens. Do this quickly, in about 5 seconds, so it doesn’t scorch. Flip the leaf and repeat. Use a damp kitchen towel to wipe both side of the leaves to remove any remaining dirt or spots.
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