Cochinita Pibil
Yucatán — Mother recipe · en it
A classic of Yucatecan cuisine, Cochinita Pibil is a slow-roasted pork dish marinated in garlic vinegar and chili, sprinkled with onions.
📷 El Nuevo Doge — CC0 (Wikimedia Commons)
⏱️ 10 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 800 g of pork shoulder in chunks
- 100 ml of garlic vinegar
- 50 g of dried chili
- 2 onions
- 2 bay leaves
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 300 ml of tomato sauce
- 100 g of zucchini
- 100 g of bell peppers
- 20 banana leaves
Method
- Cut the pork shoulder into even-sized pieces and place them in a bowl.
- Measure the garlic vinegar and dried chili, then add the cubed onions, bay leaves, salt, and black pepper. Mix well.
- Place the pork in the marinade, cover, and let it rest for at least 4 hours, preferably overnight.
- Prepare the zucchini and bell peppers by slicing them thinly.
- Wrap the pork with banana leaves and bake in the oven at 150°C for 2-3 hours, checking occasionally to ensure the meat stays moist.
- Finally, pour the tomato sauce into a serving dish and add the roasted pork and vegetables.
The story
Cochinita Pibil originates from pre-Columbian traditions and features marinated pork, seasoned with chili, onions, and garlic vinegar. The name comes from the cooking method, which involves roasting the meat wrapped in banana leaves.
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