Pibil pork is the best representative dish from Yucatan, a southern mexican state. This recipe has its origins during pre-columbinian era in where mayan people used to cook in Pibs, holes in the earth covered with stones and firewood.

The recipe is served as main dish, is eaten alone, in tacos, tostadas, gorditas and as stew of other mexican appetizers.

Pibil Pork

italian food|indian food




Ingredients

2.5lb Pork
1/2 cup lard
1/4 cup Annatto paste
11/2 cup Orange juice, sweet
1/2 cup Orange juice, bitter
Orange slices
12 squares of Banana leaf
6 squares of Foil
Salt to taste
Garnish:
Onion, diced
Corn tortillas

Prep time: 40 minutes
Cook time: 120 minutes
Servings: 6
Difficulty: medium

Directions

In a skillet heat the lard, add pork and brown it just for one side. In a blender put annatto paste and orange juice, liquify well. Then incorporate the liquid in a bowl, add the pork and let marinate 4-12 hours.

In a banana leaf, add orange slices and then incorporate the pork meat, add sauce in where you marinate pork and wrap well each leaf. Cover with foil with the shiny part inside. Add them in a steamer and cook at low heat for 2 hours.

You could serve in banana leafs or shredd the pork. Once is cooked serve hot, add the garnish and enjoy!