10 minute cooking school: Puerco Pibil
f0xmuld3r asked:
10 minute cooking school: Puerco Pibil by Roberto Rodriguez (c)2004.
Filmmaker Roberto Rodriguez shows you how to cook an awesome Mexican dinner. “Not knowing how to cook is like not knowing how to fuck”.
For reference, the recipe for Puerco Pibil given here is:
10 minute cooking school: Puerco Pibil by Roberto Rodriguez (c)2004.
Filmmaker Roberto Rodriguez shows you how to cook an awesome Mexican dinner. “Not knowing how to cook is like not knowing how to fuck”.
For reference, the recipe for Puerco Pibil given here is:
5T whole annato seeds 2t whole cumin seeds
1T peppercorns
8 whole allspice seeds
1/2t whole cloves
Grind the above in a spice mill/coffee grinder.
2 habanero chiles, stems and seeds removed, chopped
1/2 cup orange juice
1/2 cup white vinegar
2T salt
8 cloves garlic
Combine the above with the spice mix in a blender, and puree.
Juice of 5 lemons splash tequila 5 pounds pork butt, cut into 2-inch cubes Combine all ingredients in a zip-top bag and mix well. Line a 9×13 pan with banana leaves; add the pork mixture; fold over the leaves to cover, then cover tightly with foil. Bake 4 hours at 325; serve over rice.
Makai
December 29th, 2009 at 10:56 am
You too?…haha. After I ground up the spices, I couldn’t stop smelling it. The aroma was addicting, and like you mentioned, euphoric. I’m going to make it for the second time. I heard it’s really good with brown sugar and/or palm sugar added to it. Balances out the spices and acidity of the citrus and vinegar. Try it sometime.
December 30th, 2009 at 9:53 pm
Love this montage. And this knife cut. Great!
January 3rd, 2010 at 5:45 am
Marinade at least 4 hours but it’s recommended that you marinade overnight. I’ve made pibil 2 times, and twice it was exceptional. It’s the most tender meat i’ve ever had in my life. I couldnt stop smelling the marinade, it’s euphoric. It really is that good.
January 3rd, 2010 at 5:31 pm
Thalia
HAHAHA! you can go do other things *zoom in on tequila*
January 8th, 2010 at 3:05 am
Are you a mexican or a mexican’t?
January 10th, 2010 at 12:43 pm
Wow, looks fantastic, and well presented. And, I bet you’re one hot f__k!
January 13th, 2010 at 7:41 am
How long should you marinate this, cause he doesn’t mention anything about that!
BY the by, “you’re gonna eat the res of your life, might as well know how.”
January 15th, 2010 at 8:51 pm
Hes obviously skilled
January 16th, 2010 at 4:40 pm
I first had this dish at a restaurant in Playa del Carmen while on vacation in 2004. It caught my eye on the menu because of the movie. It was so good I bought the DVD just to get the recipe from the extras. It’s now the official Christmas Day meal in our house. Follow the instructions in this video exactly and you won’t be disappointed. NOTE: Asian markets often have banana leaves, in case you don’t have a Mexican market nearby.
January 18th, 2010 at 8:59 am
Antonio
Ever since I saw this video a few months ago, I’ve been dying to make this! I had to order the anatto seeds off the Internet, but the rest was easy to come by. It is DELICIOUS! And my Mexican roommate said it was exquisite and authentic tasting. Thank you so much for sharing this! Please post more. Many more! You’re handsome so it makes the videos fun to watch.
January 20th, 2010 at 6:34 am
MMMMMM! I made this a few years ago after I saw the recipe on the OUTIM video. It is to DIE for. Ha.
If you can’t find banana leaves, use foil. It is still out of this world, but don’t forget the Tequila.
January 21st, 2010 at 4:49 pm
You rock!
No bacterias after 3 hours under 350ยบ.
January 22nd, 2010 at 5:49 pm
wow this is a great video !
January 23rd, 2010 at 8:32 pm
LOL love your comment !
January 24th, 2010 at 6:20 am
notihing to do with the real cochinita pibil. almost but no tequila .YOU need 1tomato,1onion. and 1 chile Xcatic.
January 25th, 2010 at 8:31 am
Hey please leave this on here,i love watching it…even hoping to make it soon.
January 27th, 2010 at 11:01 pm
If you’re not murdered by a dinner guest after making this dish, then you didn’t make it right…
February 1st, 2010 at 6:56 am
wood has natural anti-bacterial qualities, and unlike plastic it doesn’t store live bacteria in the knife grooves.
as long as you clean your board on a regular basis, and don’t cut anything else on the board after you’ve cut the raw meat on it, you’ll be fine.
February 3rd, 2010 at 3:56 pm
Oh my god.
Somebody tell the man it’s dangerous to use a wooden cutting board for raw meat.
February 4th, 2010 at 11:17 am
This makes my mouth water.
February 4th, 2010 at 12:45 pm
Great post!I’ve been cooking this every so often since “the film”.This is one of the few dishes I cook that my son likes(he’s a fast foodie).We’ve been using the pre-made achiote,but were going purist.I’d rather be a “Mexican” than a “Mexicant!”
February 5th, 2010 at 3:55 am
Pork **** is a relatively fatty and tough cut just because of where it’s from, that is ideal for a braise. A good deal of the fat should render out of the meat and end up in the bottom of the pan.
Boneless pork chops don’t have the fat needed and will get tough and dry from overcooking, if you want the flavor of the recipe on chops, marinate the chops and then grill or broil them, but don’t braise chops.
February 6th, 2010 at 12:26 pm
I don’t think it was the foil that burned, it was the banana leaf
)