Molecular Gastronomy Cochinita Pibil

Ingredients

While the traditional Cochinita Pibil is slow-cooked in a banana leaf, our molecular gastronomy version focuses on transforming the textures and presentation. By utilizing modern culinary techniques, we create a dish that surprises and delights the senses. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 500g (1.1 lb) pork shoulder, sous vide 500g (1.1 lb) pork shoulder, sous vide
• 50g (1.8 oz) achiote paste 50g (1.8 oz) achiote paste
• 2 oranges, juiced 2 oranges, juiced
• 2 limes, juiced 2 limes, juiced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp dried oregano 1 tsp dried oregano
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1 tsp salt 1 tsp salt
• 1 tsp black pepper 1 tsp black pepper
• 10g (0.35 oz) agar-agar 10g (0.35 oz) agar-agar
• 500ml (2 cups) water 500ml (2 cups) water
• 50g (1.8 oz) beetroot, grated 50g (1.8 oz) beetroot, grated
• 10g (0.35 oz) xanthan gum 10g (0.35 oz) xanthan gum
• 100ml (0.4 cup) orange juice 100ml (0.4 cup) orange juice
• 100ml (0.4 cup) lime juice 100ml (0.4 cup) lime juice
• 50g (1.8 oz) sugar 50g (1.8 oz) sugar
• 10g (0.35 oz) calcium lactate 10g (0.35 oz) calcium lactate
• 10g (0.35 oz) sodium alginate 10g (0.35 oz) sodium alginate
• 500ml (2 cups) water (for spherification) 500ml (2 cups) water (for spherification)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat a water bath to 65°C (149°F).
2. 2.
   In a bowl, combine achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, cinnamon, salt, and black pepper. Mix well.
3. 3.
   Place the pork shoulder in a vacuum-sealed bag and pour the marinade over it. Seal the bag and cook in the water bath for 12 hours.
4. 4.
   Remove the pork from the bag and shred it using two forks.
5. 5.
   In a saucepan, combine agar-agar and water. Bring to a boil and simmer for 5 minutes. Remove from heat and let it cool slightly.
6. 6.
   In a blender, combine the cooked agar-agar mixture and grated beetroot. Blend until smooth.
7. 7.
   Pour the mixture into a flat container and let it set in the refrigerator for 1 hour.
8. 8.
   Once set, cut the beetroot gel into small cubes.
9. 9.
   In a separate bowl, combine xanthan gum, orange juice, lime juice, and sugar. Mix until the sugar is dissolved.
10. 10.
    In a new bowl, dissolve calcium lactate in water.
11. 11.
    In another bowl, dissolve sodium alginate in water.
12. 12.
    Using a spoon, drop small cubes of beetroot gel into the calcium lactate solution. Let them sit for 2 minutes.
13. 13.
    Carefully remove the beetroot gel cubes from the calcium lactate solution and transfer them to the sodium alginate solution. Let them sit for 3 minutes.
14. 14.
    Remove the beetroot gel cubes from the sodium alginate solution and rinse them gently with water.
15. 15.
    Serve the sous vide pork shoulder topped with the beetroot gel cubes. Garnish with fresh cilantro.

Treat your ingredients with care...

• Achiote paste — Use gloves when handling achiote paste as it can stain your hands and clothes.
• Agar-agar — Make sure to dissolve agar-agar completely to avoid lumps in the gel.
• Xanthan gum — Sprinkle xanthan gum slowly into the liquid while whisking to prevent clumping.
• Calcium lactate — Dissolve calcium lactate in cold water to ensure proper incorporation.
• Sodium alginate — When using sodium alginate, avoid stirring vigorously to prevent excessive air bubbles.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.
• Experiment with different fruit juices for the spherification process to create unique flavors.
• Serve the Cochinita Pibil with warm tortillas and pickled onions for a traditional touch.
• If you don't have a sous vide machine, you can slow-cook the pork shoulder in the oven at 120°C (250°F) for 4-6 hours.
• To enhance the presentation, serve the dish on a bed of edible flowers or microgreens.

Serving advice

Serve the Molecular Gastronomy Cochinita Pibil as a main course, accompanied by warm tortillas, pickled onions, and a side of refried beans. The vibrant colors and textures of the dish will impress your guests.

Presentation advice

Arrange the sous vide pork shoulder on a plate, placing the beetroot gel cubes strategically around it. Garnish with fresh cilantro leaves for a pop of green. Drizzle some of the marinade sauce over the pork for added flavor and visual appeal.