Cochinita pibil [Curra’s Grill] from The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas (page 93) by Paula Forbes

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork must marinate overnight or 24 hours. Can substitute chicken bouillon powder for chicken base, and fried plantains for tortillas.

  • LyonGegenheimer on June 07, 2020

    This is phenomenally delicious but I did a quick-cook version without using any leaves. It worked well, however, understand that the banana leaf pocket is meant to steam and braise for a long time to break the meat down but keep moist. Next time I will cook covered low and slow in the oven for at least 2 hours. Here’s how I made it quick: Set oven at 350 degrees. Take the meat and marinade and remove the cinnamon stick and star anise and bay leave. Put some oil in the skillet and brown the meat and marinade together. Add 1/4-1/3 cup water, stir, cover the skillet and put it in the oven. Turn oven down to 325 and cook for 1 hour. Check for tenderness of meat which you want to break with a fork, and wetness. You don’t want this to dry out or burn, so the water is important. If the meat is not tender enough put back in the oven for another 15-20 minutes. I served it with plain unseasoned cooked cauliflower rice, putting the meat and gravy over the top. It was truly a perfect combo.

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