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MANLAND Cooking School: Puerco Pibil
Anyone ever tried this style of pork? I have made it once and had it in a mexican restaurant. Very good!
Ingredients
* 5 pounds pork butt, cut into 2 inch cubes
* 5 tablespoons annato seeds
* 2 teaspoons cumin seeds
* 1 tablespoon whole black pepper
* 1/2 teaspoon whole cloves
* 8 whole allspice berries
* 2 habanero Peppers, fresh or dried, cleaned and minced (optional)
* 1/2 cup orange juice
* 1/2 cup white vinegar
* 8 garlic cloves
* 2 tablespoons salt
* 5 lemons
* 1 shot of tequila
* banana leaves (optional)
Preparation Instructions
Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, molcajete y tejolote, spice grinder or coffe grinder.
Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.
Mix the dry spices with the liquid.
Add the juice of 5 lemons and a nice splash of tequila.
Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.
Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.
Ingredients
* 5 pounds pork butt, cut into 2 inch cubes
* 5 tablespoons annato seeds
* 2 teaspoons cumin seeds
* 1 tablespoon whole black pepper
* 1/2 teaspoon whole cloves
* 8 whole allspice berries
* 2 habanero Peppers, fresh or dried, cleaned and minced (optional)
* 1/2 cup orange juice
* 1/2 cup white vinegar
* 8 garlic cloves
* 2 tablespoons salt
* 5 lemons
* 1 shot of tequila
* banana leaves (optional)
Preparation Instructions
Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, molcajete y tejolote, spice grinder or coffe grinder.
Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.
Mix the dry spices with the liquid.
Add the juice of 5 lemons and a nice splash of tequila.
Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.
Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.
Tags: 10 minute cooking school: Puerco Pibil, Puerco Pibil
Views: 7
Replies to This Discussion
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Permalink Reply by Luke on
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How frickin' cool is that??? Good advice too. Learn to make a few dishes well. Damn that looks good.
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Permalink Reply by MANLAND NORTH! on -
It's very good and pretty easy to make. Grab a six pack of cerveza and do it up!
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Permalink Reply by MANLAND NORTH! on
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Just made this killer dish this weekend. I marinated the meat overnight --- it turned out super tender. This recipe is unique as it has a slightly tangy flavor with just the right amount of heat. Easy to make once you find all of the ingredients. The toughest item to find for me was the annato seeds, which gives the meat a red color.
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