Yucatecan-Style Cochinita Pibil

Name: Yucatecan-Style Cochinita Pibil
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 3 1/3 lbs pork (cut into pieces, preferably lean); 3 oz achiote paste; 1/2 cup lime juice (120 ml); 1 cup orange juice (240 ml); 4 large banana leaves; 1/2 cup vegetable oil or melted lard (120 ml); 6 habanero or manzano peppers; 2 cups chopped red onion (about 320 grams); 1 cup lime juice (240 ml); 1 cup orange juice (240 ml); 1 pinch salt

chefencalada @cook_1778539

México

Cochinita pibil is a traditional dish from the state of Yucatán, Mexico. It's a pork stew that the ancient Maya used to cook in an underground oven.

chefencalada @cook_1778539

México

Cochinita pibil is a traditional dish from the state of Yucatán, Mexico. It's a pork stew that the ancient Maya used to cook in an underground oven.

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Ingredients

30 minutes

Serves 6 servings

3 1/3 lbspork (cut into pieces, preferably lean)
3 ozachiote paste
1/2 cuplime juice (120 ml)
1 cuporange juice (240 ml)
4large banana leaves
1/2 cupvegetable oil or melted lard (120 ml)
6habanero or manzano peppers
2 cupschopped red onion (about 320 grams)
1 cuplime juice (240 ml)
1 cuporange juice (240 ml)
1 pinchsalt

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Steps

30 minutes

1

In a bowl, dissolve the achiote paste in the lime and orange juice. Add salt.
2

Pour the mixture over the pork, cover with a cloth, and marinate in the refrigerator for four hours or preferably overnight.
3

Preheat the oven to 330°F (165°C).
4

Soften the banana leaves by passing them directly over the flame until they are pliable and won't break.
5

Line a rectangular baking dish with the banana leaves, placing one lengthwise and another crosswise.
6

Place the marinated pork on the banana leaves and drizzle with the oil or melted lard.
7

Fold the banana leaves over the pork to cover it, sprinkle a little water on them to prevent burning, and cover the dish with aluminum foil.
8

Bake for two hours.
9

Remove the pork from the oven and uncover. Check that it is tender and almost falling apart; if not, continue baking.
10

A few hours before serving the pork (about four), prepare the salsa: Place the chopped onion in a bowl, add the lime and orange juices, and salt.
11

Roast the peppers, peel and chop them, then add them to the salsa.
12

Once the cochinita is ready, serve it hot with the salsa on the side.