Cochinita Pibil - Taiwanese Style

Ingredients

While the original Cochinita Pibil is traditionally cooked in banana leaves and uses Mexican spices, this Taiwanese adaptation incorporates local Taiwanese ingredients and flavors. The marinade is enhanced with soy sauce, ginger, and star anise, giving the dish a unique Taiwanese twist. Additionally, the cooking method is adjusted to suit Taiwanese cuisine, resulting in a tender and flavorful pork dish. 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 tablespoons (60ml) soy sauce 4 tablespoons (60ml) soy sauce
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) hoisin sauce 2 tablespoons (30ml) hoisin sauce
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 star anise 2 star anise
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine soy sauce, rice vinegar, hoisin sauce, honey, vegetable oil, minced garlic, grated ginger, star anise, five-spice powder, chili flakes, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Add the pork shoulder chunks to the marinade and toss until well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Transfer the marinated pork and marinade into a baking dish. Add water to the dish, cover tightly with foil, and place in the preheated oven.
5. 5.
   Slow-cook the pork for 3-4 hours, or until it becomes tender and easily shreds with a fork.
6. 6.
   Once cooked, remove the star anise from the dish and discard.
7. 7.
   Serve the Taiwanese-style Cochinita Pibil hot, garnished with fresh cilantro. Enjoy with steamed rice or in a warm tortilla for a fusion taco experience.

Treat your ingredients with care...

• Soy Sauce — Use low-sodium soy sauce if you prefer a less salty flavor.
• Rice Vinegar — Substitute with apple cider vinegar if rice vinegar is not available.
• Hoisin Sauce — Oyster sauce can be used as a substitute for hoisin sauce.
• Star Anise — If you don't have star anise, you can use Chinese five-spice powder instead.
• Pork Shoulder — For a leaner option, you can use pork tenderloin, but adjust the cooking time accordingly.

Tips & Tricks

• For a smoky flavor, you can grill the marinated pork instead of slow-cooking it in the oven.
• Serve the Cochinita Pibil with pickled vegetables, such as radishes or cucumbers, for a refreshing contrast.
• Leftover Taiwanese-style Cochinita Pibil can be used as a filling for steamed buns or added to fried rice for a delicious twist.
• Adjust the level of spiciness by increasing or decreasing the amount of chili flakes.
• Make sure to shred the pork while it's still warm for easier handling.

Serving advice

Serve the Taiwanese-style Cochinita Pibil as a main dish accompanied by steamed rice and a side of pickled vegetables. Alternatively, serve it in warm tortillas with fresh cilantro and a squeeze of lime for a Taiwanese-Mexican fusion taco experience.

Presentation advice

Arrange the shredded Taiwanese-style Cochinita Pibil on a platter, garnished with fresh cilantro leaves. Serve it alongside steamed rice and pickled vegetables for an appetizing and colorful presentation.