Cochinita Pibil
A Mexican pork recipe. Serving Size: 6
One day ahead:
3 1/2 pounds (to 4-1/2) pork, preferably end of loin, untrimmed
2 teaspoons salt
2 tablespoons Seville orange juice (see note)
1 tablespoon achiote seeds (heaping)
1/4 teaspoon cumin seeds
1/4 teaspoon oregano
12 peppercorns
3 whole allspice
4 cloves garlic, peeled
1/8 teaspoon powdered chile seco (may substitute hot paprika)
1 teaspoon Ssalt
3 tablespoons Seville orange juice or Mild white vinegar
2 large pieces banana leaf
Serving day
A Dutch oven
the wrapped meat
1/2 cup cold water
Salsa
1/2 cup onion -- very finely chopped
3 chiles habaneros -- very finely chopped
1/2 teaspoon Salt
2/3 cup Seville orange juice
Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons
orange juice. Set aside while you prepare the seasoning paste. Grind the
achiote seeds, cumin, oregano, peppercorns and allspice together to a fine
powder. Crush the garlic together with the chile seco, salt and 3
tablespoons Seville orange juice and mix with other powdered spices. The
mixture should be a thick paste. Coat the pork with the paste. Lightly
sear the banana leaves over a bare flame to make them more flexible. Wrap
the meat up in them and leave to season in the refrigerator for at least
six hours or overnight.
ON SERVING DAY: Preheat oven to 325 . Place a rack at the bottom of the
Dutch oven and cover the dish with a tight fitting lid. Cook for 2 1/2
hours. Turn the meat and baste it well with the juices at the bottom of
the pot. Cook for another 2 1/2 hours, or until the meat is soft and
falling off the bone. Meanwhile, prepare the salsa: mix all ingredients
together. Set aside to season for about 2 hours. Serve in a separate dish.
After cooking, shred the meat roughly. Pour the fat and juices from the
pan over it. Serve hot, with tortillas and the sauce so that each person
can make his or her own tacos.
NOTE: A rough approximation of Seville orange juice may be attained
through the following: For 1/2 cup blended juice, combine 1 teaspoon
finely grated grapefruit rind, 3 tablespoons orange juice, 3 tablespoons
grapefruit juice and 2 tablespoons lemon juice.
Recipe from "The Cuisines of Mexico" by Diana Kennedy
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