Cochinita Pibil Recipe
We loved this authentic Mexican recipe from our recent stay at Encantada Tulum Hotel! We wanted to share the yumminess that you can bring to your own home. We’ve changed the metrics to lbs! Enjoy!
Cochinita Pibil (Roasted Pork Yucatecan Style) Servings 10 Orders
Ingredients:
Pork shoulder 3500 gr
Garlic (minced) 0.25 gr
Red Onions Medium size 15 gr
Plum Tomatoes Cut in quarters 200 gr
Epazote 0.35 gr
Banana Leaf 100 gr
Whole cinnamon 5 gr
Cumin (grinded) 4 gr
Black pepper 5 gr
Salt 0.25 gr
Annatto (Achiote) sauce.
See notes.
Ingredients:
Annatto paste 180 gr
White onions 1000 gr
Sour orange juice 500 ml
Garlic 30 gr
Oregano 1 gr
Black pepper 2 gr
Pickled Red Onions
Ingredients:
Red Onions 300 gr
Lime Juice 100 ml
Salt 2 gr
Black pepper 2 gr
Annatto (Achiote) sauce.
Method:
- In a bowl, mix the annatto paste and sour orange juice, mix well with a whisk until everything is combined, you can use your hands to undo the paste.
- In a blender add the white onion, garlic, oregano, black pepper and the mixture of annatto.
- Liquefy for 2 min.
- Reserve.
Pork: Marinated
Method:
- Cut the pork into medium pieces.
- In a large bowl place the pork and rub with Annatto sauce, let marinate overnight or at least four hours.
“Cochinita Pibil”
Method:
- Preheat oven to 165º degrees Celsius or 320º Fahrenheit.
- To roast banana leaves must hold it directly over the fire for a few minutes until tender and no splitting.
- Use large pot, place the banana leaves in the bottom lengthwise and widthwise until it covered the entire surface.
- Place the marinated meat on the leaves, add the onion, tomatoes, garlic, epazote, cinnamon, cumin, salt and black pepper, cover with the ends of the banana leafs.
- Cover the pot with a lid
- Place in preheated oven, let it cook for 3 to 4 hours or until the pork is very tender.
Pickled Red Onions.
Method:
- Slice the onion into thin slices.
- In small bowl add the onions, lime juice, salt, black peppers and let it marinate for 2 hours or over night.
- Reserve
Plating.
Cut a small piece of banana leaf, put some “Cochinita pibil” in the center and top with pickled red onions serve with rice and beans.
Enjoy!
Comment below with any other top recipes we can share from around the globe!
Chef Javier Fonseca Rivera
What inspired me to become a chef?
I always remember my childhood, the smell when my mom was cooking. She would let me help her prepare the meals and she always let me taste everything and have the first serving. However, it wasn’t until I was working in New York at age 22, that I actually cooked for the first time. I found myself working in the kitchens of a few restaurants in Manhattan and that made me realize I was good at it. I then decided to pursue an education. In 2010 I got accepted to do my externship at Eleven Madison Park in New York, afterwards I was hired as a cook. That changed me and let me see the other side of cooking, the vision and expectations, the teamwork, the organization, and how we worked together; it was a dream came true. The way they plate the food it makes you not want to touch it. It doesn’t only look amazing but it tastes so good that you just want to lick the plate. This is what I go for when I create a new dish. I make it for someone as special as my mom giving her a taste of fine dining in every course. I pride myself of always cooking with love, passion, and respect for the ingredients I use.
Thanks for the great meal Chef!
