COCHINITA PIBIL RECIPE FROM YUCATáN
Out of all the dishes in the Yucatan Peninsula, I think this is the dish that is best known throughout the whole country. Cooked with Achiote and sour orange juice, the slow roasted pork meat was traditionally buried in a pit, hence the word "Pibil", meaning "buried" in Mayan.
Provided by Mely Martínez
Categories Pork
Time 2h45m
Number Of Ingredients 13
Steps:
- Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted.
- To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable.
- Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag.
- In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt.
- Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor.
- Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork.
- Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 1/2 quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great.
- Bake 2 1/2 hours in a preheated oven at 350 degrees. Add more water to the pan if needed.
- Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn't, cover and return to the oven for another 30 minutes.
Nutrition Facts : Calories 385 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 85 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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
SHREDDED PORK AND BEAN PANUCHOS WITH PICKLED HABANERO AND ONIONS (COCHINITA PIBIL)
Provided by Marcela Valladolid
Categories main-dish
Time 6h50m
Yield 10 servings
Number Of Ingredients 22
Steps:
- For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
- Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Place the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
- Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
- For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt into a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
- For the pickled red onions: Mix together the red onions, lime juice, olive oil, regano and salt into a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
- For the fried black bean filled tortillas (panuchos): Using a 5-inch round cookie cutter, cut a smaller tortilla out of each tortilla. Save the scraps for making chilaquiles, tortilla soup, etc. Heat 2 tablespoons of vegetable oil in a medium saute pan over medium-high heat. Then add the beans to warm and soften, about 5 minutes, stirring continuously to avoid burning. Turn the heat off and reserve.
- In a large saute pan, heat the remaining 1/2 cup of vegetable oil to 350 degrees F. While the oil is heating, form the panuchos. Start by spreading 1 tablespoon of warmed beans on the surface of the tortilla. Stack the second tortilla over it pressing on the edges to seal. Remove the excess beans on the side of the panucho. Working in batches, fry the panuchos until golden in color, about 3 minutes per side. Remove from the pan and drain on a paper-towel-lined plate.
- To serve: Top each panucho with about 1/3 cup of cochinita pibil. Top with the pickled red onions and habaneros, if desired. Take a bite, die and go to heaven.
PORK LOIN WITH BAKED BANANAS
Make and share this Pork Loin With Baked Bananas recipe from Food.com.
Provided by Ambervim
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Place pork, onions, water and seasoning in a rosting pan.
- Roast about 35-40 minutes.
- Arrange bananas around the pork and finish cooking, about 15 minutes.
- Serve.
Nutrition Facts : Calories 474.9, Fat 24.2, SaturatedFat 8.4, Cholesterol 102.1, Sodium 74.2, Carbohydrate 29.5, Fiber 3.5, Sugar 15.6, Protein 35.4
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.
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