On May 15, 7:53 pm, Rechazador de Disparates
wrote:
On May 10, 6:04?pm, Secret_Ingredient wrote:

I have seen the call out on the ingredients list for cochinita pibil
twice now for

"? kilo de lomo de puerco con costilla"

and I don't understand the manner in which this is added to the pork
loin or shoulder to cook in banana leaves.

A "pib" is an earth oven.

http://gastronomia-mexicana.blogspot...ita-y-pollo-al...
has photographs of a more practical way to cook Cochinita Pibil
without digging a hole in the ground and lining it with hot rocks.

The recipe includes leg of pork, pork ribs and chicken, too.

The banana leaves are used to line a large casserole and cover the 5
pounds of meat and chicken.

After cooking for an hour, the pork and chicken is served on a piece
of the banana leaf.


none of what I'm talking about has to do with pit cooking, banana
leaves, hot to heat rocks. My ONLY interest is in the purpose of the
pork ribs section. Does it keep the shoulder moister? Does it add
texture, I had Cochinita Pibil just outside of Chichén-Itzá and it
was good. Better is had at Yuca's Tacos on Hillhurst, but that's a
story for another time.