Cochinita Pibil - Vietnamese Style

Ingredients

While the original Mexican Cochinita Pibil is typically marinated in citrus juices and achiote paste, this Vietnamese adaptation incorporates Vietnamese flavors such as lemongrass, fish sauce, and star anise. The cooking method remains the same, slow-roasting the pork until it becomes tender and succulent. 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 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 stalks lemongrass, white part only, finely minced 2 stalks lemongrass, white part only, finely minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 2 star anise 2 star anise
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Juice of 2 limes Juice of 2 limes
• Lime wedges, for serving Lime wedges, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large bowl, combine the minced garlic, chopped shallots, minced lemongrass, fish sauce, soy sauce, honey, vegetable oil, ground coriander, ground cumin, ground cinnamon, star anise, salt, black pepper, and lime juice.
3. 3.
   Add the pork shoulder chunks to the marinade and mix well to coat. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
4. 4.
   Transfer the marinated pork and all the marinade into a baking dish. Cover tightly with aluminum foil.
5. 5.
   Place the baking dish in the preheated oven and roast for 3-4 hours, or until the pork is tender and easily shreds with a fork.
6. 6.
   Once cooked, remove the foil and increase the oven temperature to 400°F (200°C). Return the pork to the oven and roast for an additional 15-20 minutes, or until the edges are slightly crispy.
7. 7.
   Remove from the oven and let the pork rest for a few minutes before shredding it with two forks.
8. 8.
   Serve the Vietnamese-style Cochinita Pibil with lime wedges and garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before mincing the white part for a more tender texture.
• Star anise — Crush the star anise slightly to release its aromatic flavors during the marinade.

Tips & Tricks

• For an extra layer of flavor, char the lemongrass stalks over an open flame before mincing them.
• If you prefer a spicier version, add a finely chopped chili pepper to the marinade.
• Serve the Cochinita Pibil with steamed rice or Vietnamese baguette for a complete meal.
• Leftover shredded pork can be used in banh mi sandwiches or rice bowls.
• Make a double batch of the marinade and freeze it for future use.

Serving advice

Serve the Vietnamese-style Cochinita Pibil as a main dish accompanied by steamed jasmine rice and pickled vegetables. The vibrant flavors of the pork pair perfectly with the freshness of the pickles.

Presentation advice

Arrange the shredded pork on a platter and garnish with fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the meat. The colorful presentation will entice your guests to dig in.