March 9, 2010

So good you'll shoot the cook.

I've been wanting to make Puerco Pibil for a few months now. It was the mexican dish that Johnny Depp obsessed over in the film Once Upon a Time in Mexico-- at one point in the film, the Puerco Pibil is so perfect that after Depp finishes his plate he walks into the restaurant's kitchen and executes the chef. The recipe is made available on the DVD in Robert Rodriguez's Ten Minute Cooking School, I bought ingredients from 5 different markets: asian, organic, mexican, a specialty spice store, and the liquor store.

I purchased this banana leaf at the Asian Market. When I unrolled the leaves they were more than seven feet long!

Last night I made the Achiote Paste and used it to marinate 5lbs of organic Boston Butt overnight but ended up eating 1lb of it fried straight in the pan pretty much immediately. I'm currently slow roasting the rest of the Puerco Pibil in the oven and the whole house reeks of Yucatan goodness.

I was gonna write about how to make the Puerco Pibil, but found that Robert Rodriguez's Ten-Minute Cooking School is on YouTube and you can just get the whole story and cooking instructions yourself.

I've transcribed the recipe though, so you don't have to try and keep up with the guy.

Grind these ingredients to a fine powder:
5 Tbl Whole Annato Seeds
2 tsp Cumin Seeds
1 Tbl Peppercorns
8 allspice balls
1/2 tsp cloves

Put ground up spices in blender with:
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic (chopped)
2 Habanero Peppers (chopped and deveined/deseeded)
2 tbl salt
5 squeezed lemons
splash of nice tequila

Liquify, pour in ziploc bag with 5 lbs pork butt (chopped into 2" squares.) Marinate overnight.

Oven at 325 degrees, cook pork wrapped in banana leaves and covered in foil for 4 hours. (It actually was ready in 3 hrs so I pulled it early. Pork will be ready when the meat is roughly 180 degrees.)

Serve over rice, etc (I sauteed pineapples and served with avacados as well.) Use left over Tequila for Margaritas!

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