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Cochinita pibil: Difference between revisions
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'''Cochinita pibil''', '''puerco pibil''' or '''Mexican pit-pork''' is a traditional [[Mexican]] slow-roasted pork dish from the Yucatán. | |||
Preparation of traditional cochinita or puerco pibil involves [[marinating]] the [[meat]] in strongly acidic [[citrus juice]], colouring it with [[annatto seed]], and [[roasting]] the [[meat]] while it is wrapped in banana leaf. [[Tin foil]] now provides a modern substitute. | |||
Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to [[Roast|roast]] it. The Mayan word "pibil" means "buried". | |||
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|PrepTime = 1 day, 15 minutes | |PrepTime = 1 day, 15 minutes | ||
|CookTime = 4 hours 45 minutes | |CookTime = 4 hours 45 minutes | ||
|Image = [[Image:Cochinita pibil recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Cochinita pibil recipe.jpg|thumb|middle|none|alt=Electus]]}} | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
|'''Grind to a powder''' | |'''Grind to a powder''' | ||