Comments on: 10 minute cooking school: Puerco Pibil

By: Francesca

Francesca — Sat, 06 Feb 2010 17:26:22 +0000

I don’t think it was the foil that burned, it was the banana leaf )

By: Jovanny

Jovanny — Fri, 05 Feb 2010 08:55:28 +0000

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.

By: Dandre

Dandre — Thu, 04 Feb 2010 17:45:29 +0000

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!”

By: Joy

Joy — Thu, 04 Feb 2010 16:17:40 +0000

This makes my mouth water.

By: Carolyn

Carolyn — Wed, 03 Feb 2010 20:56:34 +0000

Oh my god.

Somebody tell the man it’s dangerous to use a wooden cutting board for raw meat.

By: Cesar

Cesar — Mon, 01 Feb 2010 11:56:55 +0000

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.

By: Tyshawn

Tyshawn — Thu, 28 Jan 2010 04:01:15 +0000

If you’re not murdered by a dinner guest after making this dish, then you didn’t make it right…

By: Rhianna

Rhianna — Mon, 25 Jan 2010 13:31:13 +0000

Hey please leave this on here,i love watching it…even hoping to make it soon.

By: Chris

Chris — Sun, 24 Jan 2010 11:20:52 +0000

notihing to do with the real cochinita pibil. almost but no tequila .YOU need 1tomato,1onion. and 1 chile Xcatic.

By: Abraham

Abraham — Sun, 24 Jan 2010 01:32:19 +0000

LOL love your comment !