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Title: Cochinita Pibil (Orange Pork with Garlic)
Categories: Entree Meat
Yield: 4 Servings
| 2 3/16 | lb | Pork (variety of pieces) |
| 5 | Garlic cloves | |
| 1 | Orange (acid) | |
| 1 | c | Vinegar |
| 1 3/4 | oz | "Condimento de Achiote"* |
| Side Dish 1:"Xnipec" | ||
| 1 | md | Onion |
| 4 | md | Tomatoes (red) |
| 1 | Chile Habanero (optional) | |
| 1/2 | c | Cilantro chopped |
| (optional) | ||
| 1 | Garlic clove | |
| 1 | ts | Oregano |
| Side Dish 2: | ||
| 3 | md | Red onions (or white) |
| 1 | c | Vinegar |
| Salt and Peper |
Mix the garlic, salt, and achiote condimento. Add orange juice and vineagar. Use this mixture to cover the pork Cook in oven cover at 400 degrees until done. Add water if needed.
Side Dish 1 Xnipec: Cut the tomatoes into cubes, chop onions, and mix with cilantro, chile habanero and garlic. Serve as a side dish.
Side Dish 2: Chop the onion and mix with vineagar, pepper and salt. Prepare tacos and top with onion/vinegar mixture.
*The "Achiote condimento" do not have sustitution, you can find it in Mexican stores, is one of the most popular mexican condiment.
Patricia Wriedt. Submitted By RUFUS@MELBPC.ORG.AU On SUN, 3 DEC 1995 130048 +1100
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