Best Yucatan Pork Baked In Banana Leaves Cochinita Pibil Recipes

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

PORK MIMI'S WAY, YUCATAN STYLE: COCHINITA PIBIL

Pork Mimi's Way, Yucatan Style: Cochinita Pibil image

Provided by Aarón Sánchez

Categories main-dish

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup fresh sour orange juice
1 tablespoon white vinegar
2 tablespoons achiote paste
2 tablespoons chopped garlic
3 pounds pork (use 2 thick shoulder steaks cut into large pieces with a few short ribs or pork butt)
Salt

Steps:

Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.
Preheat oven to 300 degrees F.
Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.