Yucatan Cook This Too

[madbaker]

This week's Resolution Recipe: Cochinita Pibil.

3 1/2 lbs pork butt, in 1.5" cubes
1 package banana leaves

Marinade:
1/4 c orange juice (I used blood orange)
1/2 c bitter orange juice
1 3.5-oz package achiote paste
2 limes, juiced
5 tsp salt
3 cloves garlic (Ha! I used... more.)
1 tsp oregano
1/2 tsp cumin
1/4 tsp allspice

Blend the marinade ingredients to a smooth sauce. Toss the pork in the marinade and refrigerate for a day. Bring to room temperature before cooking.

Lay the bananana leaves flat and cut away any thick edges. Gently rinse under cold water, wiping away any white spots. The leaves split easily, so handle with care. Pat dry. Turn on a stove burner. Using tongs, carefully pass each leaf over the heat until the top of the leaf turns shiny and softens. Do this quickly, in about 5 seconds per, so it doesn't scorch. Flip and repeat. Use a damp towel to wipe away any remaining dirt or spots.

Heat the oven to 350 F. Line a 9x11" baking dish with banana leaves, overlapping as needed to completely cover the bottom and sides. It's fine if some hang over. Transfer the pork and all the marinade into the dish, spreading the pork into an even layer. Fold overhanging leaves onto the pork and cover with more leaves, tucking them between the baking dish and the leaves in the dish. Cover tightly with foil.

Bake for 2 1/2 hours. Remove from the oven and let stand covered for 10 minutes. Remove the foil and top leaves. Transfer the pork and juices to a bowl. Coarsely shred with two forks.

Serve hot accompanied by tortillas, beans, salsa, lime wedges, radishes...

What worked: From what I gathered watching the pibil episode of the Taco Chronicles, this was a pretty good home facsimile. The wife quite liked it - hot glop on a cold day. It was homey and comforting. Not spicy except when we added salsa.

What didn't: I should have strained the pork into the bowl, shredded, and then added the juices. It would have given a more consistent shred. (That's what I do for carnitas or rillettes.)

Will I make it again? Perhaps. It makes quite a bit. However, we do have another packet of bananana leaves in the freezer.

Comments

[velvetchamber]

That sounds delicious! Do the banana leaves impart flavour, or would it be reasonably similar should all other ingredients be in place. Asking as banana leaves would be very hard to come by in Iceland, and this sounds like it would be delightful to try making.

[madbaker]

They don't add any flavor; they are insulation to provide a slow moist cooking. Maize husks would work similarly, although I suspect those are equally hard to find. Do you have anything that can be used for tamales?

(Also, the achiote paste is a crucial part of this dish. Not sure how easy that is for you to find either.)

[velvetchamber]

I imagine using a closed vessel like a lidded glass bowl for roasting could function as well. I have a good selection specifically for long cooking things in the oven. It reduces the rate of evaporation drastically and evens out the heating. The fact that the oven stays clean is a big bonus as well.

I haven't seen achiote paste in any of the specialty stores, but I have dried achiote, both for cooking and dying fabrics. Seems that ought to be workable flavour wise.