• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 2
    OK

    Cochinita Pibil with Orange Jelly and Pickled Onions

    Among pork recipes, Cochinita Pibil is Mexico's star. This Cochinita Pibil recipe yields an upscale presentation of the classic Mexican dish.

    This and other modern and traditional Mexican recipes are available on the InterContinental Kitchen iPad app.


    Ingredients
    For the cochinita pibil
    1 1/2
    ounces
    achiote (annatto seeds)
    2
    ounces
    red onion, roasted
    1
    ounce
    garlic cloves, roasted
    4
    ounces
    orange juice
    3
    ounces
    vinegar
    1
    ounce
    dried oregano
    1
    ounce
    bay leaves
    1
    pinch
    cumin
    1
    pinch
    freshly ground black pepper
    1
    9-ounce piece pork shoulder
    *
    kosher salt and freshly ground black pepper
    For the Orange Jelly
    3/4
    cup
    orange juice
    1/4
    teaspoon
    agar agar
    For the Pickled Onions
    1 1/2
    ounces
    vinegar
    1 1/3
    ounces
    sliced red onions
    1
    ounce
    dried oregano
    1 1/4
    ounces
    lard
    2
    corn tortillas
    *
    sliced avocado
    *
    cilantro
    *
    habanero chiles, sliced
    Directions
    To make the cochinita pibil: toast the annatto seeds on a dry griddle until lightly browned. Cool slightly and transfer to a blender with remaining ingredients except for pork roast. Pour the mixture over the meat and marinate for 24 hours.
    Remove the meat from the marinade and transfer to a vacuum bag; seal tightly. Heat a circulating water bath to 149F. Cook the meat in the water bath for 6 hours. Cool slightly, remove the meat from the bag and cut into pieces.
    To make the orange jelly: bring the orange juice to a boil. Stir in the agar agar until dissolved. Pour into a mold and chill until set.
    To make the pickled onions: put all the ingredients in a small bowl and let stand until the onions are marinated.
    To assemble the dish: heat the lard in a skillet over medium heat. Add the tortillas and cook until browned and very crisp. Cool and grind in a blender until fine crumbs. Spread some crumbs on the bottom of a plate and top with a few pieces of meat. Add sliced avocado, orange jelly and pickled onions to the plate. Garnish with cilantro and habanero chiles.

    The base number of servings for this recipe is 2
    OK

    Categories 

    Pork

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