Yucatan-Style Grilled Pork - Spicy Citrus Grilled Pork Recipe
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Date: 2019-07-25
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Comments and reviews: 9
Jacob Fisher
My wife's mom was born (on? in) the Yucatan, and she's Korean whose family emigrated there when Japan invaded. A dish I was exposed to and now love, Panuchos, use achiote (aka annatto) and an acid (apple cider vinegar, don't know how authentic that is) for the chicken marinade. So, me being Pennsylvania Dutch have zero authority to call this authentic or not, but achiote makes it close enough for me. Thank you everyone for your time. Now go look up a Panucho recipe and fall in love.
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My wife's mom was born (on? in) the Yucatan, and she's Korean whose family emigrated there when Japan invaded. A dish I was exposed to and now love, Panuchos, use achiote (aka annatto) and an acid (apple cider vinegar, don't know how authentic that is) for the chicken marinade. So, me being Pennsylvania Dutch have zero authority to call this authentic or not, but achiote makes it close enough for me. Thank you everyone for your time. Now go look up a Panucho recipe and fall in love.
reply
Ebe DeGama
This restaurant you got the recipe from basically made an easy more accessible knock off to the original Mexican Yucatecan dish called Cochinita Pibil which is made by seasoning the pork with Achiote Paste which is the star ingredient of the dish and bitter orange which is really a sour orange among other ingredients then rapped in plantain leafs and buried in the grown as it cooks then served shredded with a raw red onion and Habanero chile slaw.
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This restaurant you got the recipe from basically made an easy more accessible knock off to the original Mexican Yucatecan dish called Cochinita Pibil which is made by seasoning the pork with Achiote Paste which is the star ingredient of the dish and bitter orange which is really a sour orange among other ingredients then rapped in plantain leafs and buried in the grown as it cooks then served shredded with a raw red onion and Habanero chile slaw.
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Tracie Chakraborty
I have been to the Yucatan and had their pork aka conichinita pibil. AND THAT WAS NOT IT Their pork is marinated in citrus & annato, but then they slowly cook it in an oven that is kinda an Hawaiian emu. The meat is so soft and juicy it puts Southern barbeque to shame (Which as a born & bred Memphian I should know) But the recipe looks really good & I'm definitely going to try it. Especially cause I don't have a pit oven in my backyard.
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I have been to the Yucatan and had their pork aka conichinita pibil. AND THAT WAS NOT IT Their pork is marinated in citrus & annato, but then they slowly cook it in an oven that is kinda an Hawaiian emu. The meat is so soft and juicy it puts Southern barbeque to shame (Which as a born & bred Memphian I should know) But the recipe looks really good & I'm definitely going to try it. Especially cause I don't have a pit oven in my backyard.
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Martin
Hello, Chef. Good recipe here, I think it's close to being authentic. If you want to have it closer to the authentic Yucatan style, then the achiote (annatto) must form a runny paste for the marinade. Also, the onions usually are pickled just a couple of hours before eating them, so they are soft, but crunchy in the center with still a little bit of zing from the raw onion. Thanks for sharing, really like your videos.
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Hello, Chef. Good recipe here, I think it's close to being authentic. If you want to have it closer to the authentic Yucatan style, then the achiote (annatto) must form a runny paste for the marinade. Also, the onions usually are pickled just a couple of hours before eating them, so they are soft, but crunchy in the center with still a little bit of zing from the raw onion. Thanks for sharing, really like your videos.
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Manuel Kim
Looks delicious chef, but its a little bit far from the yucatan style, we don't use that kind of orange here we use a bitter orange, achiote and laurel leafs, and I can assure you it have lots more fat (that's why mexicans are fat jejeje) here in yucatan is almost a tradition to eat this dish on Sundays, the real name is Cochinita pibil. I you want I can give you the traditional recipe.
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Looks delicious chef, but its a little bit far from the yucatan style, we don't use that kind of orange here we use a bitter orange, achiote and laurel leafs, and I can assure you it have lots more fat (that's why mexicans are fat jejeje) here in yucatan is almost a tradition to eat this dish on Sundays, the real name is Cochinita pibil. I you want I can give you the traditional recipe.
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Will Tredway
Hi, Chef. I've got a question, but it doesn't really pertain to this vid. I've been wondering this watching vids in which you use clarified butter, and thought asking on a recent vid would make it easier to reach you. What's the point of using it compared to regular butter, as well as other cooking oils (olive, vegetable, grapeseed, canola?
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Hi, Chef. I've got a question, but it doesn't really pertain to this vid. I've been wondering this watching vids in which you use clarified butter, and thought asking on a recent vid would make it easier to reach you. What's the point of using it compared to regular butter, as well as other cooking oils (olive, vegetable, grapeseed, canola?
reply
Kate BOWERS
I know it doesn't look like much, but after the Zombie apocalypse, this is pretty much how we're all going to be cooking, so might as well get some practice loved that I've watched so many and tried so many of your recipes. I have had no complaints so far. Thank you greatly for your tips, advice, and entertainmen along with the awesome food
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I know it doesn't look like much, but after the Zombie apocalypse, this is pretty much how we're all going to be cooking, so might as well get some practice loved that I've watched so many and tried so many of your recipes. I have had no complaints so far. Thank you greatly for your tips, advice, and entertainmen along with the awesome food
reply
Eric Martin
that may or not be actual Yucatan style And yet people still complain that it's not authentic after he basically said he wasn't shooting for authentic. Further proof people will find any reason to complain. Pretty sure what makes cooking so enjoyable is the ability to play around and create new things.
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that may or not be actual Yucatan style And yet people still complain that it's not authentic after he basically said he wasn't shooting for authentic. Further proof people will find any reason to complain. Pretty sure what makes cooking so enjoyable is the ability to play around and create new things.
reply
thejompi
Annatto or achiote are common fare in Puertorican cuisine. We use it on stews, beans, rice dishes. We have a special base called sofrito that also comes with achiote. People refer to it as the poorman's saffron, the only thing in common with saffron is the coloring that's about it.
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Annatto or achiote are common fare in Puertorican cuisine. We use it on stews, beans, rice dishes. We have a special base called sofrito that also comes with achiote. People refer to it as the poorman's saffron, the only thing in common with saffron is the coloring that's about it.
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