Thai-style Cochinita Pibil

Ingredients

While the original Cochinita Pibil is traditionally cooked in banana leaves and flavored with achiote paste, our Thai-style adaptation incorporates Thai spices and ingredients such as lemongrass, ginger, and Thai chili peppers. The marinade is also enhanced with tamarind paste and fish sauce, giving it a unique Thai twist. 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 Thai chili peppers, finely chopped 2 Thai chili peppers, finely chopped
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• Juice of 2 limes Juice of 2 limes
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a bowl, combine the minced garlic, lemongrass, ginger, Thai chili peppers, tamarind paste, fish sauce, soy sauce, brown sugar, ground coriander, ground cumin, turmeric powder, salt, and lime juice.
3. 3.
   Place the pork shoulder in a baking dish and pour the marinade over it, making sure it is evenly coated. Cover the dish with aluminum foil.
4. 4.
   Bake the pork in the preheated oven for 3-4 hours, or until it is tender and easily pulls apart with a fork.
5. 5.
   Once cooked, remove the pork from the oven and let it rest for a few minutes. Use two forks to shred the pork into smaller pieces.
6. 6.
   Serve the Thai-style Cochinita Pibil on a platter, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for the marinade.
• Thai chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder flavor.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice mixed with a little brown sugar.

Tips & Tricks

• For an extra smoky flavor, you can grill the marinated pork shoulder instead of baking it.
• Serve the Thai-style Cochinita Pibil with steamed jasmine rice or in lettuce wraps for a lighter option.
• Leftovers can be used to make delicious Thai-style pulled pork sandwiches or tacos.

Serving advice

Serve the Thai-style Cochinita Pibil as a main dish, accompanied by steamed jasmine rice and a side of pickled vegetables. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the shredded pork on a platter and drizzle some of the cooking juices over it for a glossy appearance. Sprinkle with chopped cilantro for a pop of color.