itsdelicious2

 

Recipe : Yucatecan pork

This was unbelievable. Incredibly tender, literally falling apart and spicy, savoury and toothsome. Gorgeous.

1/2 tsp cumin seed

1/2 tsp black peppercorns

1/4 tsp ground allspice

1 dried arbol chili

1/4 block anchiote paste

a little water

4 cloves garlic, peeled

1 tsp salt

1 tsp dried oregano

1/4 cup fresh orange juice

1/4 cup white vinegar

1/2 large onion, chopped

3 lbs pork shoulder, cut into 2 inch pieces

2 large frozen banana leaves

1/4 cup water

First, thaw your banana leaves and toast them. To do this you can either hold them over a gas flame, moving them back and for or over an electric burner. Either way, they will start to lose their whitish coating and become shiny and bright green. Set aside.

Toast the cumin, peppercorns and chili in a small dry pan over medium heat until fragrant. Grind to a powder, adding the allspice. Transfer to a large bowl. Dissolve the anchiote paste in a little water, stirring and mashing until smooth and add to the bowl. Finely chop the garlic and mash to a paste with the salt. Add this to the bowl also with the orange juice, oregano and vinegar. Stir well then add the pork and onion. Cover, refrigerate and marinade the pork for up to 24 hours, minimum of 2.

To roast the pork, heat the oven to 325oF. Line a baking dish with the banana leaves, leaving enough overhang to cover the pork and lay the meat and onion inside, evenly spreading out. Sprinkle with the water then wrap the banana leaves over the pork, covering with foil if necessary to keep it in place. Also cover the whole pan with foil and bake in the middle of the oven for 3 - 3 1/2 hours until very tender and juicy.

To serve: shred the meat with two forks and eat with warmed tortillas, cheese, pickled red onions and cilantro.