Cochinita Pibil - Japanese Style

Ingredients

While the original Cochinita Pibil is traditionally cooked in a banana leaf and flavored with achiote paste, this Japanese adaptation incorporates soy sauce and Japanese spices to infuse the dish with a unique umami flavor. The cooking method remains the same, with the pork slow-cooked until it becomes tender and succulent. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, thinly sliced 2 pounds (900g) pork shoulder, thinly sliced
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
• 2 tablespoons (30ml) sake 2 tablespoons (30ml) sake
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) chili powder 1/2 teaspoon (2.5g) chili powder
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 1/4 teaspoon (1.25g) cinnamon 1/4 teaspoon (1.25g) cinnamon
• 1/4 teaspoon (1.25g) nutmeg 1/4 teaspoon (1.25g) nutmeg
• 1/4 teaspoon (1.25g) cloves 1/4 teaspoon (1.25g) cloves
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, rice vinegar, mirin, sake, minced garlic, grated ginger, brown sugar, cumin, coriander, paprika, chili powder, black pepper, cinnamon, nutmeg, and cloves. Mix well to create the marinade.
2. 2.
   Place the thinly sliced pork shoulder in a large ziplock bag and pour the marinade over it. Seal the bag and massage the marinade into the meat. Refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add the sliced onion and sauté until translucent.
5. 5.
   Remove the marinated pork from the ziplock bag, allowing any excess marinade to drip off. Add the pork to the skillet and sear on all sides until browned.
6. 6.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 2-3 hours, or until the pork is tender and easily shreds with a fork.
7. 7.
   Once cooked, remove the skillet from the oven and let the pork rest for a few minutes. Use two forks to shred the meat.
8. 8.
   Serve the Yakiniku-style Cochinita Pibil over steamed rice, garnished with chopped green onions and fresh cilantro.

Treat your ingredients with care...

• Soy Sauce — Use a low-sodium soy sauce if you prefer to reduce the overall saltiness of the dish.
• Rice Vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Mirin — If you can't find mirin, you can replace it with a combination of equal parts of rice vinegar and sugar.
• Pork Shoulder — Choose a well-marbled pork shoulder for the best flavor and tenderness.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder herb flavor.

Tips & Tricks

• For an extra layer of flavor, marinate the pork overnight to allow the spices to penetrate the meat.
• If you prefer a spicier dish, increase the amount of chili powder or add a pinch of cayenne pepper to the marinade.
• Serve the Yakiniku-style Cochinita Pibil with a side of pickled vegetables to add a refreshing contrast to the rich flavors.
• Leftovers can be used to make delicious tacos or sandwiches the next day.
• If you don't have an oven-safe skillet, transfer the seared pork and onions to a baking dish before placing it in the oven.

Serving advice

Serve the Yakiniku-style Cochinita Pibil over steamed rice for a complete meal. Add a side of pickled vegetables or a fresh salad to balance the richness of the dish. Garnish with chopped green onions and fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the shredded pork on a bed of steamed rice, creating a mound in the center of the plate. Drizzle any remaining cooking juices over the meat for added flavor. Garnish with a sprig of fresh cilantro and a sprinkle of chopped green onions. Serve with a side of pickled vegetables for an attractive and appetizing presentation.