COCHINITA PIBIL
Traditional pibil cooking from Mexico's Yucatan peninsula calls for marinating in a blend of achiote paste, citrus, and spices before the little pigs (or cochinitas) are wrapped in fragrant banana leaves and lowered into a carefully built, banana leaf-wrapped pit called a pibe. This is our adaptation for the American kitchen of a dish we first tasted in Playa del Carmen in the Yucatan.
Provided by Food Network
Categories main-dish
Time 7h40m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork and toss to evenly coat. Marinate, covered and refrigerated, at least 4 hours.
- Preheat the oven to 300 degrees F.
- Heat a dry cast-iron skillet over high heat. Char the onions until blackened on both sides. Then char the tomatoes on both sides. Reserve.
- Line a large baking dish with 1 layer of banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil.
- Bake 2 1/2 to 3 hours or until the pork is tender and moist. Remove from the oven and let sit 10 minutes. Unwrap and serve with Pickled Shallots.
- Combine the vinegar, wine, sugar, mustard seeds, peppercorns, chili flakes, and salt in a medium saucepan. Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid. Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator for up to 2 weeks.
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- 2. To make the marinade, combine the citrus juices, achiote, garlic and salt in a blender or food processor and puree until smooth. Pour over meat, and coat thoroughly with your hands. Let rest for at least one hour.
- 3. While meat is marinating, make the pickled onions. In a medium bowl, combine the diced red onion, peppercorns, ½ teaspoon salt, sugar, and vinegar. Let sit in the fridge, stirring occasionally until ready to use.
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