What is the Meaning of Pibil?

Traditional Spices for Your Cochinita Pibil

Like the curry pastes sold by Thai vendors, the markets in Mérida are packed with vendors selling recado, vibrant bags of pre-blended spice pastes intended for particular purposes. For cochinita, we want the traditional recado rojo, or red paste, though each maker’s version varies slightly. The main component is achiote, which are the bright red, distinct-flavored seeds of a small shrub. It is commonly found in Latin markets, usually labeled “annatto,” and comes in two forms: a paste or whole seeds. Because you can toast the seeds for extra flavor before grinding them, that’s why I prefer them.

My recipe calls for achiote, three whole cloves, cumin seeds, black peppercorns, and allspice berries, along with a generous pinch of dried Mexican oregano (which is more floral than Italian oregano, but Italian will work too). Among the few spices that are indigenous to the New World, allspice is currently the only spice that is widely accessible that is grown only in the Western Hemisphere. Its essential to the flavor.

The last component is cinnamon, and in this instance, looking for Ceylon cinnamon is worthwhile. Although there isn’t really anything more “true” about it, some people refer to it as “true cinnamon.” The cinnamon that is more widely available here is cassia cinnamon, which is the dense bark of the C loureiroi tree. Its bold, spicy flavor is excellent in cookies and spice cakes, but it takes over this dish. Ceylon cinnamon (C. verum) has thinner, more scroll-like bark, a sweeter scent that is almost vanilla-like, and a milder spicy flavor. At my neighborhood Latin market, I can purchase it by the stick at a time from bulk bins. However, it’s packaged and available in any Latin market’s spice department. (If you’re using regular cinnamon, use half as much.) ).

To make a traditional recado, you would first grind and combine the dry spices with the moist aromatics. To make it easier to bloom the spices in oil (or lard, if you prefer), I’m going to add oil to the marinade in any case. Compared to a dry skillet, the oil distributes heat more evenly, resulting in more even toasting and improved flavor development. Bonus: Compared to dry-toasted spices, these have greater flavor retention because the majority of their aromatic compounds are fat-soluble.

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 1/2-inch piece of cassia cinnamon, or one 3-inch Ceylon cinnamon stick (see note)
• 2 tablespoons (about 8g) whole black peppercorns
• 1 tablespoon (about 4g) whole cumin seeds
• 1 tablespoon (about 4g) whole allspice berries
• 1/4 cup (60ml) of each lime, orange, and grapefruit juice, or 3/4 cup (175ml) of bitter (Seville) orange 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

• Garlic cloves should be threaded onto a metal skewer and cooked over a gas grill flame directly for three to four minutes, or until completely blackened on all sides. Alternatively, cook over high heat in a dry skillet until blackened. Peel blackened skins when cool enough to handle. Serious Eats .
• In a skillet over medium heat, heat the oil or lard until shimmering. Incorporate the achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice. Cook, stirring and tossing, for approximately two minutes, or until fragrant. Add the peeled garlic, vinegar, soy sauce, bitter orange juice, and a generous pinch of salt to a blender. Blend until smooth. Season to taste with more salt. It should resemble ketchup in consistency and be fairly salty. If excessively thick, dilute with water until it runs slowly. Serious Eats .
• Cover the meat with the marinade and use your hands to rub it in. Cover, chill, and allow it to rest for at least one hour or up to overnight. Serious Eats .
• Arrange two or three banana leaves so that they overlap on a surface. One pork slice should be placed in the center, and some tomatoes, bell pepper, onion, and bay leaves should be layered on top. Serious Eats .
• Fold the top and bottom sides down to create a tight parcel, then roll the sides in. Tie the parcel up with kitchen twine, then move the pork to a disposable aluminum baking tray or baking sheet that is safe to use in the oven. Repeat with remaining pork and banana leaves. Serious Eats .
• Light 3/4 chimney full of charcoal. Pour out the charcoal and arrange it on one side of the charcoal grate once it has all lit and turned gray. Place the cooking grate in the grill, cover it, and give it a five-minute preheat. As an alternative, preheat a gas grill for ten minutes by covering and turning on half of the burners to medium-high.
• Put a few large chunks of hardwood on the fire (no soaking necessary). Put the baking sheet or aluminum tray on the side that is not facing the fire, then shut the lid. For a total of four to five hours, smoke the pork, maintaining an internal temperature in the chamber between 250 and 300°F until a metal skewer inserted into the meat encounters no resistance. (Adjust heat by adding coals and/or adjusting the air vents. ) Add extra wood chunks to coals once per hour. Serious Eats .
• Take the pork off the grill and place the parcels in a shallow bowl or on a deep platter. Remove the banana leaf wrapper, use two forks to shred the pork, then toss it into the drippings. Stuff the pork into tortillas along with salsa and pickled red onions, and serve right away.

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).