COCHINITA PIBIL
Steps:
- In a medium size 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, toss to evenly coat and marinate, at room temperature, at least 4 hours.
- Preheat the oven to 300 degrees. Heat a dry cast iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.
- Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2-1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots.
PORK LOIN WITH BAKED BANANAS
Make and share this Pork Loin With Baked Bananas recipe from Food.com.
Provided by Ambervim
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Place pork, onions, water and seasoning in a rosting pan.
- Roast about 35-40 minutes.
- Arrange bananas around the pork and finish cooking, about 15 minutes.
- Serve.
Nutrition Facts : Calories 474.9, Fat 24.2, SaturatedFat 8.4, Cholesterol 102.1, Sodium 74.2, Carbohydrate 29.5, Fiber 3.5, Sugar 15.6, Protein 35.4
ACHIOTE-RUBBED PORK BAKED IN BANANA LEAVES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- In a resealable plastic bag, combine onions, vinegar, sugar, 1/2 teaspoon oregano, and 3/4 cup water; season with salt. Seal bag and shake to mix well. Let stand at room temperature for at least 6 hours; pickled onions will keep refrigerated for up to 1 week.
- In a large bowl, combine the achiote, lime and orange juices, remaining 1/2 teaspoon oregano, and garlic; add pork, and coat well. Marinate, covered, in a refrigerator for at least 8 hours or up to overnight.
- Preheat oven to 350 degrees. Form a cross with the banana leaves, and lay flat in a Dutch-oven. Place pork in center of the leaves along with any remaining marinade; brush with lard. Wrap pork in banana leaves, moistening leaves with water to prevent them from burning, and cover.
- Bake until pork is very tender and falling apart, about 3 hours. Using a slotted spoon, remove meat and shred with 2 forks. Return meat to pot, and stir to moisten. To serve, place meat on a tortilla, and top with pickled onions and avocados; fold to enclose. Repeat with remaining ingredients.
COCHINITA PIBIL
The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy's no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom.
Provided by Tejal Rao
Categories main course
Time 4h
Yield Serves 4
Number Of Ingredients 21
Steps:
- Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they're charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
- Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
- Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
- While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.
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