Korean-style Cochinita Pibil

Ingredients

While the original Cochinita Pibil is slow-cooked in a banana leaf and flavored with achiote paste, our Korean adaptation infuses the pork with a blend of Korean spices and marinates it in a spicy and tangy sauce. This fusion creates a unique flavor profile that combines the smokiness of the original dish with the bold and vibrant flavors of Korean cuisine. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, boneless 2 pounds (900g) pork shoulder, boneless
• 1 onion, sliced 1 onion, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 15g (Sugar: 10g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a bowl, combine the gochujang, soy sauce, rice vinegar, honey, sesame oil, ginger, black pepper, paprika, cumin, and salt to make the marinade.
3. 3.
   Place the pork shoulder in a baking dish and pour the marinade over it. Add the sliced onion and minced garlic. Cover the dish with aluminum foil.
4. 4.
   Bake the pork in the preheated oven for 3-4 hours, or until the meat is tender and easily pulls apart.
5. 5.
   Remove the pork from the oven and let it cool slightly. Using two forks, shred the pork into bite-sized pieces.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Add the shredded pork and cook for 5-7 minutes, or until it is slightly crispy and heated through.
7. 7.
   Serve the Korean-style Cochinita Pibil with steamed rice and your favorite Korean side dishes.

Treat your ingredients with care...

• Gochujang — Gochujang is a staple Korean ingredient that adds heat and depth of flavor. Adjust the amount according to your spice preference.
• Pork shoulder — Choose a well-marbled pork shoulder for the best flavor and tenderness. Trim any excess fat before cooking.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• Serve the Korean-style Cochinita Pibil with kimchi and pickled vegetables for a traditional Korean twist.
• Leftover pulled pork can be used in tacos, sandwiches, or bibimbap.

Serving advice

Serve the Korean-style Cochinita Pibil with steamed rice and a side of kimchi. Garnish with sliced green onions and sesame seeds for added freshness and texture.

Presentation advice

Arrange the shredded pork on a platter and drizzle some of the cooking juices over it. Sprinkle with sesame seeds and garnish with fresh cilantro leaves for an appetizing presentation.