Best Pork Baked In Banana Leaves Cochinita Pibil Recipes

YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL

Yucatan Pork Baked in Banana Leaves: Cochinita Pibil image

Provided by Food Network

Time P1DT2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 pound frozen banana leaves* (See Cook's Note)
2 (4-ounce) packages achiote paste* (recommended: Recado Rojo)
6 cloves garlic
1/4 cup white vinegar
1/4 cup orange juice
1 tablespoon kosher salt
5 pounds trimmed, boneless pork butt, halved
1 cup water
Marinated Red Onions, recipe follows
Habanero Salsa, recipe follows
Serving Suggestion: steamed white rice or fresh, warm tortillas
2 medium red onions, thinly sliced
3 cups water
1 cup cider vinegar
1 tablespoon kosher salt
Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours before serving.
8 habanero chiles
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
2 teaspoons salt

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 RECIPE FROM YUCATáN

Cochinita Pibil recipe from Yucatán image

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

Ingredients

2 large banana leaves
1/2 cup of Achiote Paste
2 cups of bitter orange juice (or one cup orange juice mixed with one cup of grapefruit juice)
1/2 teaspoon ground pepper
3 Pounds of boneless pork loin or pork shoulder cut in pieces
1 large red onion (sliced.)
3-4 bay leaves
1/2 tablespoon dried thyme
1 tablespoon marjoram
1 Tablespoon dried Mexican oregano
1/2 cup oil or lard
1 turkey size oven bag
Salt to taste

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

Cochinita Pibil image

Provided by Food Network

Categories main-dish

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

3/4 cup Annatto or Achiote paste
10 cloves garlic, chopped
1 1/2 cup orange juice
Juice of 2 limes
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon cinnamon
2 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 2-inch chunks
1 pound banana leaves, softened over low flame, or foil
2 white onions, sliced 1/2-inch thick
5 Roma tomatoes, sliced 1/2-inch thick
4 Anaheim chiles, roasted, peeled and sliced into strips

Steps:

In a medium size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.
Preheat the oven to 300 degrees. Heat a dry cast iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.
Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2-1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots.