Yucatecan Pork Chops Recipes

COCHINITA PIBIL RECIPE FROM YUCATáN

Steps:

• Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted.
• To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable.
• Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag.
• In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt.
• Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor.
• Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork.
• Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 1/2 quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great.
• Bake 2 1/2 hours in a preheated oven at 350 degrees. Add more water to the pan if needed.
• Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn't, cover and return to the oven for another 30 minutes.

YUCATECAN-STYLE PORK

Steps:

• Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
• Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
• Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
• Toss pork with paste to coat well. Add onion and toss to combine.
• Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
• Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
• Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
• Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
• Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
• Discard foil and open banana leaves, then serve pork with salsa and tortillas.