Cochinita Pibil
ONE DAY AHEAD: 3 1/2 lb (to 4-1/2) pork -- Preferably End of loin -- with fat 2 ts Salt 2 tb Seville orange juice (see Note) Spice grinder 1 tb Achiote seeds (heaping) 1/4 ts Cumin...
Ingredients
- 2tbsp seville orange juice (see
- 1/4tsp cumin seeds
- 1/4tsp oregano
- 12peppercorns
- 3whole allspice
- 40milliliters garlic -- peeled
- 1/8tsp powdered chile seco (may
- 3tbsp seville orange juice -or-
Directions
- 1
ONE DAY AHEAD: 3 1/2 lb (to 4-1/2) pork -- Preferably End of loin -- with fat 2 ts Salt 2 tb Seville orange juice (see Note) Spice grinder 1
- 2
Set aside while you prepare the seasoning paste
- 3
Grind the achiote seeds, cumin, oregano, peppercorns and allspice together to a fine powder
- 4
Crush the garlic together with the chile seco, salt and 3 tablespoons Seville orange juice and mix with other powdered spices
- 5
The mixture should be a thick paste
- 6
Coat the pork with the paste
- 7
Lightly sear the banana leaves over a bare flame to make them more flexible
- 8
Wrap the meat up in them and leave to season in the refrigerator for at least six hours or overnight