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COCHINITA PIBIL
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1 1/2Kg Pork shoulder, diced into 5cm cubes (skin removed)
Banana leaf, leave on the freezer until before use
M A R I N A D E
1 medium brown onion chopped in quarters, then finely sliced
1 Achiote paste (100gr)
2 cups orange juice
1/4 cup white vinegar or apple cider vinegar
1/4 cup olive oil
1 Achiote paste (100gr)
2 cups orange juice
1/4 cup white vinegar or apple cider vinegar
1/4 cup olive oil
1 tablespoon oregano
Pinch of salt
P R E P A R A T I O N M A R I N A D E
Mix all the marinade ingredients in a bowl until combined.Place the pork in a large bowl.
Add the marinade paste, let rest in the fridge overnight.
In a casserole lay the banana leaf, leaving long edges to cover the meat.
Use lid during half of the cooking time or seal with two layers of foil.
Cook in the oven at 200°C for around 2hrs or until the pork becomes soft.
Rememeber to take the lid or the foil of after the first hour in the oven.
NOTE
Prepare the marinating paste with only half a cup of orange juice and use as a dry marinade paste. Rub on the top of any white fish fillets. Put in a tray and cook in the oven.
Chicken can be used as well.
In a casserole lay the banana leaf, leaving long edges to cover the meat.
Use lid during half of the cooking time or seal with two layers of foil.
Cook in the oven at 200°C for around 2hrs or until the pork becomes soft.
Rememeber to take the lid or the foil of after the first hour in the oven.
NOTE
Prepare the marinating paste with only half a cup of orange juice and use as a dry marinade paste. Rub on the top of any white fish fillets. Put in a tray and cook in the oven.
Chicken can be used as well.
