Cochinita Pibil

Name: Cochinita Pibil
Ingredients: 1 onion; 3.9 oz achiote paste (110 grams); 3 oranges; 2 limes; 1.3-1.75 lbs pork leg (600 to 800 grams); Pinch cumin; Pinch cloves; Pinch black pepper; Pinch salt; Pinch oregano; leaves Banana

Danny cole @cook_4501023

Puerto / Ciudad

Flavors from my country, from the Yucatán region of the Mayas. I like to serve it with fried plantain tostones and refried beans with cheese.

Danny cole @cook_4501023

Puerto / Ciudad

Flavors from my country, from the Yucatán region of the Mayas. I like to serve it with fried plantain tostones and refried beans with cheese.

Saved

Ingredients

1onion
3.9 ozachiote paste (110 grams)
3oranges
2limes
1.3-1.75 lbspork leg (600 to 800 grams)
Pinchcumin
Pinchcloves
Pinchblack pepper
Pinchsalt
Pinchoregano
leavesBanana

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Steps

1

Squeeze the oranges and limes, then blend the juice with all the other ingredients in a blender.
2

Arrange the banana leaves so the ends point upward.
3

Cut the pork into large pieces, season with salt and pepper, add the marinade from the blender, and cover.
4

Fold the ends of the banana leaves over to close.
5

Cook for about 45 minutes, depending on the meat. If you don't use banana leaves, you can cook the meat directly in the pot. Once the meat is tender, shred it and mix with the juices or marinade so it absorbs the color and flavor.
6

Serve with pickled red onions. Look up the recipe for 'cebollita xnipec.'