Cochinita Pibil with a Chinese Twist

Ingredients

While the original Cochinita Pibil is traditionally cooked in banana leaves and flavored with achiote paste, this Chinese adaptation incorporates Chinese spices and cooking techniques. The marinade is enhanced with Chinese five-spice powder and soy sauce, and the dish is slow-cooked to perfection, resulting in tender and flavorful pork with a unique Chinese twist. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons orange juice 2 tablespoons orange juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 2 green onions, chopped 2 green onions, chopped
• 2 tablespoons cilantro, chopped 2 tablespoons cilantro, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, grated ginger, soy sauce, orange juice, lime juice, honey, Chinese five-spice powder, ground cumin, paprika, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Add the pork shoulder chunks to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the sliced onion and cook until softened and lightly browned, about 5 minutes.
5. 5.
   Remove the marinated pork from the refrigerator and add it to the pot with the onions. Sear the pork on all sides until browned, about 5 minutes.
6. 6.
   Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Slow-cook the pork for 3-4 hours, or until it is tender and easily pulls apart with a fork.
7. 7.
   Once the pork is cooked, remove it from the oven and let it rest for a few minutes. Use two forks to shred the pork into smaller pieces.
8. 8.
   Garnish the Chinese-style Cochinita Pibil with chopped green onions and cilantro. Serve hot and enjoy!

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for the best flavor and tenderness.
• Chinese five-spice powder — If you can't find it, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For an extra layer of flavor, marinate the pork overnight.
• If you prefer a spicier dish, add a pinch of chili flakes or a chopped chili pepper to the marinade.
• Serve the Chinese-style Cochinita Pibil with steamed rice or warm tortillas for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Experiment with different garnishes such as sesame seeds or sliced red chili for added visual appeal.

Serving advice

Serve the Chinese-style Cochinita Pibil as a main dish accompanied by steamed rice or warm tortillas. Add a side of pickled vegetables or a fresh cucumber salad to balance the flavors.

Presentation advice

Arrange the shredded pork on a serving platter and garnish with chopped green onions and cilantro. Drizzle some of the cooking juices over the top for added moisture and flavor.