EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Achiote-Marinated Pork Cochinita Pibil
An achiote paste, ground fine with warm spices and sour orange juice, coats the pork leg for an overnight marinade in a covered Tupperware bowl. Wrapped in banana leaf and pressure-cooked the next day, the pork turns tender enough to shred by hand, then finishes simmering in its own juices with onion.
- Total time
- 900 min
- Prep
- 90 min
- Cook
- 90 min
- Rest
- 720 min
Ingredients
Method
Trim excess fat from the pork leg and rinse it.
Grind all the spices in the Tupperware chopper with the achiote paste, adding a little sour orange juice until you have a thick paste.
Coat the pork leg all over with the paste, place it in a Tupperware mixing bowl, seal and refrigerate overnight.
The next day, line a pressure cooker with clean banana leaf, set the marinated pork on top and pour over the remaining sour orange juice. Cover with more banana leaf, close the lid, bring to high heat until steam escapes, then fit the valve, lower the heat as far as possible and cook for 1 1/2 hours.
Let the pressure cooker cool before opening it. Remove the banana leaf and the pork, then shred it as finely as possible. Strain the juices left behind.
Heat a Tupperware pot with a little oil and brown the chopped white onion; once colored, add the reserved juices and cook briefly, then stir in the shredded pork and warm through.
For the pickled onion side, slice the red onions thinly, blanch briefly in boiling water, then toss with the juice of the remaining sour orange, the finely chopped habaneros, salt and pepper.
