Cochinita Pibil Fonda San Miguel

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preparing the Achiote Rub:
  • Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
  • Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
  • Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
  • Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
  • Reserve 2 tablespoons of the paste for cooking with the tomatoes.
  • Rub the pork cubes with the remaining achiote rub and set aside.
  • Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
  • Cooking the Pork:
  • Preheat oven to 350 degrees. have a large heavy dutch oven ready.
  • Using tongs, carefully sear the banana leaf over an open flame until flexible.
  • Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
  • Cover the pork with Tomato mixture, folding the banana leaf over the top.
  • Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
  • Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.
Advertisement