|
|
Cochinita Pibil
Ingredients:
3/4 Cup annatto or achiote paste
10 cloves garlic -- chopped
1-1/2 cups orange juice
2 limes -- juiced
8 bay leaves -- crumbled
2 Teaspoons cumin seeds
1/2 Teaspoon cinnamon
2 Teaspoons ground thyme
1 Teaspoon dried oregano
1 Teaspoon sea salt
2 Teaspoons black pepper -- freshly ground
4 Pounds pork butt, cut into 2-inch chunks
1 Pound banana leaves softened over low flame
2 white onions, sliced 1/2 inch thick
5 Roma tomatoes, sliced 1/2 inch thick
4 Anaheim chilies -- roasted, peeled and
-- sliced into strips
Instructions:
In a medium sized bowl, mash together the achiote paste, garlic, orange
juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt,
and pepper with a fork. Add the pork, toss to evenly coat and marinate,
at room temperature, at least 4 hours. Preheat the oven to 300F. Heat
a dry cast iron skillet over high heat. Char the onion until blackened
on both sides. Char the tomatoes on both sides. Reserve. Line a large
baking dish with one layer of the banana leaves or foil. Arrange the
pork in an even layer and top with the onions, tomatoes and chilies
and all the marinade. Cover with more banana leaves and wrap the dish
tightly in foil. Bake for 21/2 hours or until the pork is tender and
moist. Remove from oven and let sit 10 minutes. Unwrap and serve with
pickled shallots. Yield: 8 to 10 servings Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved Posted to the BBQ List by Garry
Howard |
|
|
|
