Sichuan-style Cochinita Pibil

Ingredients

While the original Cochinita Pibil is traditionally prepared with achiote paste and bitter orange juice, this Sichuan-style adaptation replaces those ingredients with Sichuan peppercorns, chili peppers, and aromatic spices. The flavors are bolder and spicier, giving the dish a unique Sichuan 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
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 4 dried red chili peppers, deseeded and chopped 4 dried red chili peppers, deseeded and chopped
• 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 rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Fresh cilantro leaves (for garnish) Fresh cilantro leaves (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a dry pan over medium heat, toast the Sichuan peppercorns for 1-2 minutes until fragrant. Remove from heat and grind them into a fine powder using a mortar and pestle or a spice grinder.
2. 2.
   In a large bowl, combine the ground Sichuan peppercorns, dried red chili peppers, minced garlic, grated ginger, soy sauce, rice vinegar, brown sugar, five-spice powder, ground cumin, ground coriander, and salt. Mix well to form a marinade.
3. 3.
   Add the pork shoulder chunks to the marinade and coat them evenly. Let the pork marinate for at least 2 hours, or overnight in the refrigerator for maximum flavor.
4. 4.
   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated pork and cook until browned on all sides, about 5 minutes.
5. 5.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the pork is tender and easily falls apart.
6. 6.
   Once the pork is cooked, use two forks to shred it into smaller pieces.
7. 7.
   Serve the Sichuan-style Cochinita Pibil over steamed rice or in warm tortillas. Garnish with chopped green onions and fresh cilantro leaves.

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them as it can make the dish bitter.
• Dried red chili peppers — Adjust the amount according to your spice preference. You can also use different types of chili peppers for varying levels of heat.
• Pork shoulder — Choose a well-marbled cut for tender and juicy results. Trim excess fat before cooking.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of Sichuan chili bean paste to the marinade.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns and dried red chili peppers.
• Make a double batch of the marinade and freeze it for future use.
• Serve the Sichuan-style Cochinita Pibil with pickled vegetables for a refreshing contrast.
• Leftovers can be used to make delicious tacos, quesadillas, or even fried rice.

Serving advice

Serve the Sichuan-style Cochinita Pibil as a main dish accompanied by steamed rice or warm tortillas. Offer lime wedges on the side for a tangy burst of flavor. Add a dollop of sour cream or yogurt to balance the spiciness, if desired. Garnish with chopped green onions and fresh cilantro leaves for a vibrant finish.

Presentation advice

Arrange the shredded Sichuan-style Cochinita Pibil on a platter, allowing the vibrant colors to shine through. Sprinkle some extra Sichuan peppercorns and dried red chili peppers on top for an added visual appeal. Serve with a side of steamed rice or warm tortillas and garnish with fresh cilantro leaves and chopped green onions.