Cochinita Pibil - Hungarian Style

Ingredients

While the original Mexican Cochinita Pibil is traditionally cooked in banana leaves and flavored with achiote paste, this Hungarian adaptation replaces the banana leaves with cabbage leaves and incorporates Hungarian spices like paprika and caraway seeds for a unique 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 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat) 1/4 teaspoon cayenne pepper (optional for heat)
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 large cabbage leaves 4 large cabbage leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large bowl, combine the minced garlic, chopped onion, Hungarian paprika, caraway seeds, dried thyme, salt, black pepper, and cayenne pepper (if using).
3. 3.
   Add the apple cider vinegar and tomato paste to the spice mixture and mix well.
4. 4.
   Place the pork shoulder chunks in the bowl and coat them thoroughly with the spice mixture.
5. 5.
   Take the cabbage leaves and blanch them in boiling water for 2 minutes. Remove and set aside.
6. 6.
   Line a baking dish with the blanched cabbage leaves, creating a bed for the pork.
7. 7.
   Transfer the pork and spice mixture onto the cabbage leaves, ensuring an even distribution.
8. 8.
   Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
9. 9.
   Slow-roast the pork for 3-4 hours, or until it is tender and easily shreds with a fork.
10. 10.
    Once cooked, remove the foil and cabbage leaves, and serve the Hungarian-style Cochinita Pibil hot.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Hungarian paprika — Opt for high-quality Hungarian paprika for an authentic taste.
• Caraway seeds — Toast the caraway seeds in a dry pan before using to enhance their aroma.
• Cabbage leaves — Ensure the cabbage leaves are blanched to make them pliable for wrapping the pork.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked paprika to the spice mixture.
• Serve the Hungarian-style Cochinita Pibil with traditional Hungarian sides like pickled vegetables and sour cream.
• Leftovers can be used to make delicious sandwiches or tacos the next day.

Serving advice

Serve the Hungarian-style Cochinita Pibil on a platter, garnished with fresh parsley or cilantro. Accompany it with warm crusty bread or steamed rice.

Presentation advice

Arrange the shredded pork on the cabbage leaves, creating an attractive and rustic presentation. Drizzle some of the cooking juices over the top for added moisture and flavor.