Cochinita Pibil (Yucatán)

Name: Cochinita Pibil (Yucatán)
Total time: 18000 s
Yield: Serves 6 servings
Ingredients: 14 oz pork leg (about 400 grams); 1/3 cup lard (about 80 grams); 2 banana leaves; 5 garlic cloves; 1 small cinnamon stick; 1 tsp allspice (about 5 grams); 1.75 oz achiote paste (about 50 grams); 1/2 tsp ground cumin (about 3 grams); 5 whole cloves; 3/4 tsp dried oregano (about 2 grams); 2/3 cup sour orange juice (about 150 ml); 1/2 small red onion; 2 habanero peppers; 2 limes; 2 tsp white vinegar (about 10 ml); Pinch dried oregano

Quique Borrayo Sampayo @quiqueborrayo21

COMMENTS: The name of this classic Yucatán dish comes from the use of the underground oven called 'Pib', similar to the one used for barbacoa, which is common throughout the Peninsula. All dishes cooked in this oven are called 'Pibil' or 'Al Pib'.

Quique Borrayo Sampayo @quiqueborrayo21

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Ingredients

5 hours

Serves 6 servings

14 ozpork leg (about 400 grams)
1/3 cuplard (about 80 grams)
2banana leaves
5garlic cloves
1small cinnamon stick
1 tspallspice (about 5 grams)
1.75 ozachiote paste (about 50 grams)
1/2 tspground cumin (about 3 grams)
5whole cloves
3/4 tspdried oregano (about 2 grams)
2/3 cupsour orange juice (about 150 ml)
1/2small red onion
2habanero peppers
2limes
2 tspwhite vinegar (about 10 ml)
Pinchdried oregano

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Steps

5 hours

1

For the RECADO ROJO: Toast the allspice and cumin. Peel the garlic cloves. Grind them together with the cinnamon stick, achiote paste, cloves, and oregano until you have a thick paste. Dissolve the paste in the sour orange juice.
2

For the XNIPEC: Finely dice the red onion and habanero peppers. Add the lime juice, white vinegar, and oregano. Mix well and set aside.
3

Rub the pork with lard and the recado rojo marinade. Marinate in the refrigerator for 3 hours.
4

Wrap the pork in banana leaves and bake for 1 1/2 hours at 400°F (200°C). Place a dish of water in the oven to create steam. Serve with xnipec.