Conchinita Pibil – Eating London A to Z Mexican Recipe

Tongue, brain, squid, marlin, chicken. Mexicans put almost every thing in their beloved tacos but a favourite filling of Southern Mexico and the Yucatan is ‘Cochinita pibil’ or ‘piglet cooked underground’ to use its translation.

Traditionally made by marinating a baby pig in citrus juices and achiote before slow roasting it in a fire pit wrapped in banana leaves, it is a perfect example of Mexico’s fascinating fusion of indigenous and colonial ingredients and cooking techniques. The tender flavour-packed pork results both from marinating it for hours in citrus juices and then slowly cooking it for hours.

Arturo at Buen Provecho provides a number of fillings at his small taco stand behing Waterloo station but for me his Pibil is the winner. Loaded in a fresh corn tortilla and topped with a smooth guacamole, zesty Pico de Gillo and some spicy salsa a ‘cochinita pibil’ filled taco is nothing short of perfect taco stop and here is a recipe. Slow cooked and simple it is a perfect dish to prepare for guests while you get on with other jobs about the house.

For the marinade:

350ml cups freshly squeezed Orange Juice
350ml cups freshly squeezed Lime Juice
90 grams Achiote Paste
4 cloves garlic
Pinch of salt
Ground Black Pepper
3 meat seasoning (old bay)
3 lbs. Pork Shoulder

Wrap Ingredients:

2-4 large banana leaves (found at most Asian/Caribean supermarkets parchment paper or tin foil works too)
100ml Cooking Oil

For the Marinade:

Mix the achiote paste in the lime and orange juice until blended. Add salt and pepper to taste as well as seasoning. Cut the pork into one inch chunk.

Marinate the pork in the achiote-juice mixture in a covered dish in the refrigerator for 24 hours.

To Cook Your Conchinita:

1. Pre heat oven to 325 degress Farenheit/ gas mark 3/ 170 centigrade

2. Prepare your banana leaves by holding them over a gas burner heat them until they begin to soften. This prevents them from tearing when you wrap the pork in them. Be careful not to over toast them or they’ll become brittle.

3. In a rectangular dish lay a banana leaf or foil lengthwise and another along its width. Place the marinated pork with all the marinade on top of it, now pour the vegetable oil over the pork. Fold the banana leaves or foil over the pork and flip the wrapped pork seam-side down in the pan. Make sure the leaves are moist so they won’t burn.

4.Cover the dish with foil and place in the hot oven.

5. Bake for two and a half hours. Remove from oven and carefully remove foil. The pork should be super tender and fall apart easily when pulled with a fork. If not, return to the oven and cook until tender. Shred the pork with a fork mix with the marinade

6. Serve heaped into warm corn tortillas with salsa and guacamole and eat taco style or in-between two pieces of bread as the best pulled pork sandwich you have ever had!

This entry was posted on Wednesday, February 22nd, 2012 at 07:17 and is filed under A to Z of London Food, A to Z Recipe, Mexican Recipes, World Food. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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