Cochinita Pibil is a stew corresponding to Yucatan´s traditional gastronomy based on pork pulp marinated in achiote (anatto) wrapped in banana leaves and cooked in an earth oven using a prehispanic technique known as pib.
But for all of us who cant dig a whole in our backyard to prepare delicious Cochinita to fill our Homemade panuchos we have the following recipe which is easier to prepare and very tasty.
INGREDIENTS:
- 1 cup – Orange juice
- 1 1/2 Garlic cloves
- 5 Whole Black Peppercorns
- 1/16 tsp Cumin
- 1/2 tbs – Oregano
- 100 gr – Anatto paste (achiote)
- 1 kilo – Pork pulp
- Banana leaves
- Salt
Blend the orange juice, garlic cloves, black pepper corns, cumin, oregano, achiote paste (anatto) and salt (to taste)
Over low heat, roast the banana leaves (aprox 5) until they are easy to handle and have slightly changed color. Cover a baking tray with the leaves, then put the Pulp Pork meat inside and pour over the blended sauce, cover the meat with the banana leaves and cook on the oven for 1 hour and a half at 180°C.
Remove the cochinita from the oven and with the help of 2 forks, shred the meat. Finish cooking in a deep por or frying pan, until the flavors are completely integrated and the liquid is slightly reduced.
Serve as tacos, on tostadas, panuchos, sopes etc!
