Cochinita Pibil

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One of my InstaFam has requested this awesome Yucatán-Style BBQ Pork. And I don't think I can ever thank him enuff for this request, cos this is off-the-charts yummilicious. Like insanely yummilicious.

As I said previously, very much like Indian cuisine, Mexican cuisine is so vast. Every household has its own specialties and versions of dishes.

This is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. The traditional way of preparing this dish involves marinating the pork in fresh citrus juice, annatto seeds (which gives it the iconic vivid orange color), loads of spices, and roasting the meat in a píib (earth oven) while the pork is wrapped in banana leaves.

I am trying to replicate the píib as much as I can with my oven, a cast iron dutch oven, liquid smoke, and some charred simple salsa. And of cos, I make everything from scratch. You can use store-bought recado rojo (or anchiote paste); I am not judging.

My InstaFam suggested using a baguette...

This indeed takes a lot of time, effort and patience, but it is 100% worth it! You will get flavorful fall apart tender succulent pork! I really hope you will give this recipe a try.

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Ingredients:

(Serve 8)

• Recado de Todo Clase (Spice Blend):

• Black Peppercorns, 1 TBSP

• Allspice Berries, 4

• Cloves, 3

• Cinnamon Stick, 1

• Bay Leaf, 1

• Cumin Seeds, 1/2 TBSP

• Dried Oregano, 1.5 TBSP

• Recado Rojo (Achiote Paste):

• Garlic, 10 Cloves

• Coriander Seeds, 1 TBSP

• Black Peppercorns, 1 TBSP

• Cumin Seeds, 1/2 TBSP

• Cloves, 6

• Annatto Powder, 3 TBSP Or Fresh Annatto Seeds, 1/4 Cup

• Dried Oregano, 1.5 TBSP

• Sea Salt, Pinch

• Fresh Citrus Juice, 4 TBSP (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes)

• Marinade + Pork:

• Fresh Orange Zest, 1 Orange

• Fresh Lime Zest, 1 Lime

• Fresh Citrus Juice, 1 Cup (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes)

• Liquid Smoke, 1 TBSP

• Soy Sauce, 1 TBSP

• Sea Salt, 10g

• Mushroom Powder, 1 TBSP

• Pork Shoulder Sliced, 1kg

• Simple Salsa:

• Tomatoes Halved, 6

• Orange / Green / Red Bell Peppers Halved Deseeded, 2

• Jalapenos Halved Deseeded, 2

• Red Jalapenos Halved Deseeded, 2

• Yellow Onion Halved. 1

• Fresh Coriander Coarsely Chopped, A Large Handful

• Fresh Citrus Juice, 2 TBSP (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes)

• Cebolla Morada Encurtida (Mexican Pickled Red Onions):

• Red Onion Coarsely Sliced, 2

• Fresh Citrus Juice, 1 Cup (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes)

• Fresh Lime Zest, 1 Lime

• Fresh Orange Zest, 1 Orange

• To Cook and Serve:

• Banana Leaves, A Handful

• Tortillas Homemade, 8 or Baguette, 8

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Equipment:

• Cast Iron Dutch Oven

• Oven

• Cast Iron Skillet / Pan

• Mortar & Pestle / Food Processor

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Directions:

1. Please visit my "How To Make Tortilla" page for the recipe.

2. Prepare Recado de Todo Clase (Spice Blend)

3. In a skillet over medium heat, toast all the ingredients except oregano until aromatic.

4. Transfer to a spice grinder and blitz into a fine powder.

5. Stir in the dried oregano and store in an airtight container in a cool, dry place.

6. Prepare Recado Rojo (Achiote Paste)

7. Char garlic (with skin on) directly over an open flame until blackened.

8. Steam in a covered bowl and peel once cool.

9. Toast coriander seeds, peppercorns, cumin, cloves, and annatto seeds in a skillet until fragrant.

10. Grind into powder.

11. Pound or blitz garlic into a coarse paste, then combine with ground spices, annatto powder (if using), oregano, salt, and citrus juice until a smooth paste forms.

12. Set aside.

13. If using store-bought achiote paste, measure out about 100g and skip this step.

14. Marinate the Pork

15. Mix the marinade ingredients with 1 tablespoon of Recado de Todo Clase and all of the Recado Rojo.

16. Add pork shoulder and coat well.

17. Cover and refrigerate for 24 to 48 hours.

18. Prepare the Simple Salsa

19. In a wide skillet (or over 2 stovetops), sear all vegetables cut-side down until lightly charred.

20. Reserve 1 bell pepper for the pickled onions.

21. Pound or blend all ingredients into a chunky salsa, including charred bits for maximum smokiness.

22. Stir in chopped coriander, citrus juice, and salt to taste.

23. Chill in the fridge until ready to serve.

24. Prepare Cebolla Morada Encurtida (Pickled Red Onion)

25. Mix all ingredients, including the reserved charred bell pepper.

26. Season with salt and chill in the fridge until ready to use.

27. Cook the Cochinita Pibil

28. Preheat oven to 120°C (250°F).

29. Gently toast banana leaves over an open flame until softened.

30. Line a Dutch oven with banana leaves and add the marinated pork.

31. Cover with more banana leaves and place the lid on.

32. Bake for 8 hours or until the pork is fall-apart tender.

33. Assemble and Serve

34. Heat tortillas in a skillet or toast baguette slices.

35. Layer with smoky salsa, shredded Cochinita Pibil, and pickled red onion.

36. Serve immediately and enjoy.

    
    

The flavors are off the charts!

Insanely yummilicious...

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Recipe Video: