Best Achiote Rubbed Pork Baked In Banana Leaves Recipes
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
The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy's no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom.
Provided by Tejal Rao
Categories main course
Time 4h
Yield Serves 4
Number Of Ingredients 21
Steps:
- Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they're charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
- Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
- Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
- While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.
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Achiote Rubbed Pork Baked in Banana Leaves Recipes
Achiote rubbed pork baked in banana leaves is a traditional dish from Mexico and Central America that has gained popularity worldwide for its unique combination of spices and flavors. The dish is made by rubbing pork with achiote paste, which is then wrapped in banana leaves and baked until tender and flavorful.
What is Achiote Paste?
Achiote paste is a mixture of ground annatto seeds and spices that is commonly used in Latin American and Caribbean cuisine. The paste is traditionally made by grinding annatto seeds with garlic, vinegar, salt, and other spices such as cumin, allspice, and coriander. The resulting paste is bright orange-red in color and has a slightly sweet and earthy flavor.
Achiote paste is commonly used in marinades and rubs for meat dishes such as grilled chicken, beef, and pork. It is also used as a coloring agent in soups, stews, and sauces.
Preparing the Pork
To prepare achiote rubbed pork baked in banana leaves, start by rubbing the pork with achiote paste. The pork can be left to marinate in the paste overnight, or it can be cooked immediately. Next, wrap the pork in banana leaves, which have been softened by briefly steaming or soaking in hot water. The banana leaves help to keep the pork moist and infuse it with a mild, herbal flavor.
Baking the Pork
The pork and banana leaves are then baked in a hot oven (around 350-375°F) for several hours, until the meat is tender and falls apart easily. The banana leaves should be carefully unwrapped, and the pork can be served with a variety of sides and toppings, such as beans, rice, avocado, and hot sauce.
Variations on Achiote Rubbed Pork
While achiote rubbed pork baked in banana leaves is a classic dish, there are many variations and adaptations that can be made to suit individual tastes and preferences. Some common variations include:
- Adding citrus juice to the achiote paste to add brightness and acidity
- Using different cuts of meat, such as chicken or beef
- Adding vegetables such as onions, peppers, and tomatoes to the banana leaf wrapping
- Using different herbs and spices in the achiote paste, such as oregano or thyme
Conclusion
Achiote rubbed pork baked in banana leaves is a flavorful, juicy, and distinctive dish that is beloved by many. Whether enjoyed as a special occasion meal, or as an everyday dinner, this dish is sure to impress with its bold colors and amazing blend of spices and flavors.