what is the meaning of pibil

The term “Pibil” derives from the Mayan word “píib”, which means buried or cooked underground. Traditionally, Pibil is prepared by marinating pork with citrus juices and achiote (a blend of powdered annatto seeds and other spices), wrapping it in banana leaves, and roasting it underground for hours.

Traditional Spices for Your Cochinita Pibil

The markets in Mérida are lined with merchants selling recado, colorful bags of pre-blended spice pastes designed for specific uses, much like the curry pastes sold by vendors in Thailand. Every makers version is slightly different, but the basic recado rojo, or red paste, is what were after for cochinita. Its primary ingredient is achiote, the seeds of a small shrub that have a bright red color and a mild but distinct flavor. Its widely available in Latin markets, either as whole seeds or as a paste (typically labeled “annatto”). I prefer the seeds because you can toast them for more flavor before grinding.

In addition to the achiote, my recado includes a big pinch of dried Mexican oregano (more floral than the Italian version, though Italian will work), three whole cloves, black peppercorns, cumin seeds, and allspice berries. Allspice is one of the few spices native to the New World, and is still the only widely available spice grown exclusively in the Western Hemisphere. Its essential to the flavor.

The final ingredient is cinnamon, and in this case, its worth it to seek out Ceylon cinnamon. Some refer to it as “true cinnamon”, though theres not really anything more “true” about it. The cinnamon we more commonly get here is cassia cinnamon, the thick bark of the C. loureiroi tree. Its got a spicy, brash flavor thats great in cookies and spice cakes, but overpowering in this dish. Ceylon cinnamon (C. verum) has wispier, more scroll-like bark, with a milder spiciness and a sweeter, almost vanilla-like aroma. I find it in bulk bins at my local Latin market, where I can buy it a stick at a time. But you can find it packaged in the spice sections of any Latin market. (If youre using regular cinnamon, cut down on the amount by half.)

If you were making a straight-up recado, youd toast the spices dry before grinding and combining with moist aromatics. In this case, Im going to add oil to the marinade anyway, so its easier to bloom the spices in oil (or lard, if you prefer). The oil distributes heat more evenly than a dry skillet, which means more even toasting and better flavor development. Bonus: Most of the aromatic compounds in these spices are fat-soluble, which means more flavor retention than when spices are dry-toasted.

Cochinita Pibil (Yucatán-Style Barbecued Pork) Recipe

For the Marinade:

• 1 whole head garlic, separated into individual unpeeled cloves
• 2 tablespoons (30ml) lard or vegetable oil
• 1/4 cup achiote (annatto) seeds (1 1/2 ounces; 40g)
• 2 tablespoons (about 6g) Mexican oregano
• 3 whole cloves
• 1 (3-inch) Ceylon cinnamon stick, or a 1 1/2-inch piece of cassia cinnamon (see note)
• 2 tablespoons (about 8g) whole black peppercorns
• 1 tablespoon (about 4g) whole cumin seeds
• 1 tablespoon (about 4g) whole allspice berries
• 3/4 cup (175ml) bitter (Seville) orange juice, or 1/4 cup (60ml) each lime, orange, and grapefruit juice
• 1/4 cup (60ml) white vinegar
• 1 tablespoon (15ml) soy sauce
• Kosher salt

For the Pork:

• 4 pounds (1.8kg) boneless pork shoulder or 6 pounds (2.7kg) bone-in pork shoulder, cut into 2-inch-thick slabs
• 6 to 8 banana leaves (see note)
• 2 Roma tomatoes, sliced
• 1 red or green bell pepper, sliced
• 1 white onion, sliced
• 12 bay leaves

To Serve:

• Warm corn tortillas
• Yucatán-style pickled onions and salsa

• Thread garlic cloves onto a metal skewer and grill directly over the flame of a gas grill until completely blackened on all sides, 3 to 4 minutes. Alternatively, toss in a dry skillet over high heat until blackened. Peel blackened skins when cool enough to handle. Serious Eats
• Heat oil or lard in a skillet over medium heat until shimmering. Add achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice and cook, tossing and stirring, until fragrant, about 2 minutes. Transfer to a blender along with peeled garlic, bitter-orange juice, vinegar, soy sauce, and a big pinch of salt. Blend until smooth. Season to taste with more salt. It should be quite salty and have a consistency like ketchup. If too thick, thin it with water until it flows slowly. Serious Eats
• Pour marinade over meat and rub it in with your hands. Cover, refrigerate, and let it rest at least 1 hour and up to overnight. Serious Eats
• Lay out 2 to 3 overlapping banana leaves on a work surface. Place 1 piece of pork in the center and layer with some of the tomatoes, bell pepper, onion, and bay leaves. Serious Eats
• Form a tight parcel by folding the bottom side up and the top side down, then rolling in the sides. Secure parcel with kitchen twine and transfer pork to an oven-safe baking sheet or disposable aluminum baking tray. Repeat with remaining pork and banana leaves. Serious Eats
• Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high, cover, and preheat for 10 minutes.
• Place a few large hardwood chunks on coals (no need to soak). Place aluminum tray or baking sheet on the side opposite the fire and close lid. Smoke pork, aiming for a temperature between 250 and 300°F inside the chamber the whole time, until a metal skewer inserted into pork shows no resistance, 4 to 5 hours total. (Adjust heat by adding coals and/or adjusting the air vents.) Add extra wood chunks to coals once per hour. Serious Eats
• Remove pork from grill and transfer parcels to a deep platter or shallow bowl. Unwrap banana leaves, shred pork with two forks, stir it into drippings, stuff it into tortillas with pickled red onions and salsa, and serve immediately.

Binging with Babish: Puerco Pibil from Once Upon a Time in Mexico

FAQ

What does pibil mean in english?

What is pibil in Mexican food?

What does pibil style mean?

What is the flavor of pibil?

Why is it called pibil?

In fact, even the name is a mixture of civilizations — pibil derives from the Mayan word píib, which means earth oven, and cochinita is Spanish slang for small pig. Before the Spanish arrived in what is now Mexico, the Mayans prepared a similar dish from wild boar, pheasant, and venison in an underground oven.

What is a bilberry?

Blueberries, also known as European wild blueberries, are part of the same plant family as blueberries, but are generally smaller in size and darker in color. They have 4x more antioxidants than blueberries, plus contain the same vitamins and minerals found in blueberries.

What to eat with pibil?

Another important ingredient in all pibil recipes is achiote ( annatto ), which gives the dish its characteristic color and adds to flavor. It is usually eaten with side dishes such as: yellow corn tortillas, red pickled onion, refried black beans and habanero chilies.

What are piles?

Piles, also known as hemorrhoids, are swollen veins in the anus and rectum. Piles can be internal or external. Internal piles are located inside the rectum and are usually not painful. External piles are located under the skin around the anus and can be painful, especially when they become thrombosed (blood clots form in the vein).