Recipe courtesy of Mi Cocina Restaurant
and
Jose Hurtado-Prud'homme
Yucatan Pork Baked in Banana Leaves: Cochinita Pibil
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 638
- Total Fat
- 36
- Saturated Fat
- 12
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 52
- Cholesterol
- 176
- Sodium
- 1424
- Total: 1 day 2 hr 30 min
- Prep: 30 min
- Inactive: 1 day
- Cook: 2 hr
Ingredients
1 pound frozen banana leaves* (See Cook's Note)
2 (4-ounce) packages achiote paste* (recommended: Recado Rojo)
6 cloves garlic
1/4 cup white vinegar
1/4 cup orange juice
1 tablespoon kosher salt
5 pounds trimmed, boneless pork butt, halved
1 cup water
Marinated Red Onions, recipe follows
Habanero Salsa, recipe follows
Serving Suggestion: steamed white rice or fresh, warm tortillas
Marinated Red Onions:
2 medium red onions, thinly sliced
3 cups water
1 cup cider vinegar
1 tablespoon kosher salt
Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours before serving.
Habanero Salsa:
8 habanero chiles
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
2 teaspoons salt
Directions
- Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
- Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
- After meat has marinated, preheat oven to 375 degrees F.
- Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
- Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
Habanero Salsa:
- In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.
Cook’s Note
*Can be found at gourmet supermarkets or specialty Mexican markets.