Slow-Roasted Cochinita Pibil | Mi Cocina with Rick Martinez
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- Опубликовано: 15 июл 2024
- Join Rick Martinez for another episode of Mi Cocina as he shares a recipe for Cochinita Pibil, inspired by his travels to Yucatán. Hear about his journey to Pueblo Pibil to learn about this citrus-marinaded, slow-roasted pork from Silvio Campos, a master of the pits. Served with pickled onions and salsa tatemada, this dish is perfect for entertaining a crowd. GET THE RECIPE ►► f52.co/3rFMzce
This video is produced in partnership with Penguin Random House LLC.
Mi Cocina comes out May 3, 2022: amzn.to/3JrZyEm
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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VIDEO CHAPTERS
00:00:00 Intro
00:00:33 The Recados
00:01:23 The Citrusy Marinade
00:02:41 Preparing the Pork
00:04:10 Banana Leaves
00:05:11 Fire Up the Grill
00:06:58 Story Time
00:08:56 Salsa & Cebolla
00:12:08 The Big Reveal
PREP TIME: 4 hours
COOK TIME: 2 hours 30 minutes
SERVES: 8
INGREDIENTS
Cochinita Pibil
8 garlic cloves, peeled
1/3 cup Recado Rojo or achiote paste (3 1/2 ounces / 100 grams)
1/3 cup fresh grapefruit juice (about 1 grapefruit)
1/3 cup fresh lime juice (about 3 limes)
8 wide strips orange zest
1/3 cup fresh orange juice (about 2 oranges)
4 1/4 teaspoons Morton kosher salt (20 grams)
2 teaspoons Recado de Todo Clase (see below)
2 pounds (907 grams) boneless pork shoulder, cut into 2-inch pieces
2 large fresh or thawed frozen banana leaves (optional)
Warm tortillas de maíz
Cebolla morada encurtida
Recado de Todo Clase
3 tablespoons dried oregano, preferably Mexican (3½ grams)
2 tablespoons black peppercorns (22 grams)
8 allspice berries
5 whole cloves
1 1-inch stick canela or cassia cinnamon
1 dried bay leaf
1/2 teaspoon cumin seeds
Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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#cochinita #cochinitapibil #rickmartinez 
Хобби
Check out the FULL RECIPE here: f52.co/3rFMzce
The method mentions the recado rojo but it's not mentioned in the ingredients list.
The written recipe omitted the most important ingredient - the recado rojo. Also, the video doesn’t show how to make it. Useful.
@@aliciaf1055 Thank you for catching this! I will make sure its added to the recipe. It is in the book. the amount is: 1/3 cup Recado Rojo p. 65 or achiote paste (3.5 oz/100g)
@@meizhou9279 Thank you for catching this! I will make sure its added to the recipe. It is in the book. the amount is: 1/3 cup Recado Rojo p. 65 or achiote paste (3.5 oz/100g)
We just added the recado rojo/achiote paste amount into the recipe! thanks to all who caught the omission! R
Love Coco waking up when the pork was pulled off the grill. Yeah, good boy knows what's coming.
What a great show. Makes me want to travel to Mexico.
I aspire to be like Rick. I want to live my best life in Mazatlán, eating good food and having fabulous nails. Love you, Rick 💕
So thankful for these videos featuring Rick! You can feel the passion and love for their craft oozing out of them-its a real pleasure to watch and learn from!
Rick! That looks delicious as always! Loved the Choco cameo and how you got all together to enjoy the meal. Can't wait for the rest of the recipes!!
I stumbled on to your channel and ended up with a good feel - of food, the sea, your house, relationships. I am staying .
Cochinita pibil is so amazing, I'm allergic to oranges but I still eat it when I get a chance, with some antihistamines on hand.
I LOVE cochinita pibil. Thanks so much for this!
I've never successfully made this, even though it's my favorite taco! So thanks for making this video. Also your nails look fabulous today!
As a Yucatecan I approve this
I'm loving this series so much!
You make these wonderful foods so accessible. Thank you! (Oh, fzn banana leaves are also often found in Asian markets.)
Every episode makes me so hungry and more and more excited for your cookbook. I can't wait to get my copy!
Absolutely loving all of these recipe videos!
Your friends/crew are so lucky to work with such a brilliant chef!
Love this series!
Citrus vibes for the gods. Aesthetically pleasing ingreadients - even raw pork has that muted Opera Rose pink tone.
Ooooo... love it!
UGH this is so good. Can't wait for the book 🤩
Thanks! This is great!
This looks and sounds amazing!!
Thank you forthe great post. You always put a smile on my face watching you cook! Ordered your book btw….
I spent a month in Merida with my husband and kids in 2017, and we became obsessed with cochinita pibil. The last week we were there a friend of a friend came over and taught us how to make it. This was a great refresher!
love love your co host choco..... such a beauty
I love pork shoulder, and this is another way for me to enjoy it!
This rules. My favorite restaurant that did a cochinita pibil burrito closed down during COVID. I haven't had one since.
Cochinita Pibil is my favorite Mexican dish! Can’t wait for the Tabasco episode! ⭐️ love this series
Thanks so much for watching Ana Lucia!
Thanks Rick for this great video. I have always been a bit intimidated to make cochinita pibil but your video really makes me feel inspired to give it a try.
Best shirt yet!
Thanks Rick, I am just one step away from being a better cook than my own mexican Mother haha. I made it for her tonight and was amazed I can cook like that (thanks to you). I literally feel like a Chef with a Michelin Star 👨🍳 Thanks homie 🫶🏻
Such good content. Thank you
Thanks for this! Made this for my birthday!
One of our favorites for company - I make mine in the instant pot. BTW, your doggy is adorable.
Rick, I am going to do this, as soon as I can get banana leaves I'm going to be allll over making this! XOXO love your recipes!!
I like how video chefs today are not shy about talking about their swaps. Even Pepin in his old PBS shows: "And I have one fully prepared right here". But some also actually go through the trouble of putting it to marinate, stopping filming, then restarting the next day and stuff. Point? If you're doing a swap, say you're doing a swap.
Holá Rick 😉 This sounds awesome! I'm loving the seasonings.
The grapefruit sounds good. I love this dish. I also have some pork butt, achiote paste and Meyer lemons.
Can we talk about how cute the dog is!?! He’s a good boiiiii 💕
His dog during story time, adorable!
I'm suprised at the similarity here with cuban pork. Not the same, but basic flavors are there. I wonder if there is a relation somewhere or if it's just sour citrus's and garlic are super common and they both kind of just developed similarly. Pork not being native implies a spanish influence, maybe Pernil. Very interesting. That looks delicious! Definitely going to try this.
You had me at pork Rick!
2 weeks ago came back to israel after 3 months in mexico
Already miss mexico
I'll come back soon, hopefully get to Mazatlan also
"This is the best this dish has ever been, anywhere. In fact it's too good. It's so good that when I'm done I'm going to pay my check, walk in the back and..."
that nailpolish looks SO GOOD on u
God, I want Rick’s life.
Also, I think I know what my Cinco de Mayo menu is gonna be
I love Rick's show, cookbook, dog, house and nails.
I wonder what the point of the BBQ is for an enameled cast iron with a heavy lid. I'd think that if you are using a heavy lid to lock in moisture, then you are using a heavy lid to lock out mesquite smoke.
Wow great timing! Going to the Yucatan soon (Merida) and will definitely check out the food suggestions! Any other recommendations for what to eat in the Yucatan??
I want the pickled? onions and oranges? recipe. Looks bright and delicious.
One of my new favs
This cochinita pibil looks amazing!! What was it that you put inside the mason jar when making the onion curtido? And BTW, LOVE the color of ur nail polish! ❤️
So fabulous! Cannot wait to get the book!
I love your cooking shows and I love your shirts. Where do you get them?
👍
That looks so good!! Are banana leaves the same as plátano leaves?
OKAY BUT WHAT NAIL COLOR IS THAT? I'm obsessed
Looks yum.. Can the smoky flavour our get in through the dutch oven?
Can I put the cooked meat on the BBQ for a few mins after for a bit of extra smokiness?
Thanks for sharing!
Wondered what happened, I watched you on the Babish channel for a while. Then you disappeared. Glad to find you again.
Clever placement of book ;). But it's apparently not out yet. Made me mark it at bookstore so I'll get notification.. Anyone know when it will be released?
Thanks for watching! Rick's Mi Cocina cookbook comes out on May 3.
I love your nails
I’ve been wanting to try a pibil marinade on some codornices (game hen). You think this type of marinade will pair well with a game hen? Thanks.
Any thoughts on frozen vs. fresh banana leaves?
Do you Know Royi i really love this brand!
Awesome video Rick.
The recipe looks delicious, wish that you would share all the ingredients 😅
Can you provide me with the nutritional information for your recipe featured in Real Simple May 2022... "Cauliflower Tacos all Pastor", please. It is also in your book Mi Cocina. I have yet to purchase this amazing book. It is on my with list.
Hey Rick! Is there a vent or hood somewhere in this kitchen? How do you cook like this without smoking out the house??
you wear two different colored rubber gloves while cutting hot peppers. rick you are beautiful.
besides adding flavor, i wonder if the banana leaves have this nice side affect where they soak up excess grease so the final pork doesn't end up in a huge puddle of grease.
I made a similar recipe a few weeks ago, but as a northern plains resident, I lined the Crock-pot with banana leaves...
Can I use beef instead of pork?
Any suggestions for achiote paste substitute? My stores don't carry that ingredient I soooooo want to make this recipe
Get online. Amazon carries.
Where is the recipe for the salsa? It’s not in the description or in the website linked :(
How much recado rojo ?
Can you make pibil with something like mushrooms? I'm a vegetarian and would love to adapt the recipe.
He made a vegan Chile Colorado recipe. You can likely substitute the meat sub from that recipe
I'm confused. Where does the achiote come in? I thought that was a hallmark of this dish?
right here at 2:21seconds of the video ruclips.net/video/zPBV1t9ZxEw/видео.html 🙂
@@kle0patr0s but I don't see it in the printed recipe. Am I blind?
@@rebeccabrandt2505 no you're not 🙂 it was an error and Rick apologised and has updated the recipe - ruclips.net/channel/UCb3TNtJ9e3Xh6wlCjaSL3wQ he said " I will make sure its added to the recipe. It is in the book. the amount is: 1/3 cup Recado Rojo p. 65 or achiote paste (3.5 oz/100g)"
acabo de hacer esta receta.buen sabor solo una cosa no me parece bien,la pimienta negra 22 gr me pareca mucho salio muy picosa
I like to see somebody cooking with nice nails....pretty!
How is the charcoal grill “smokey flavor” going to get into the meat with the lid on? The heavy cast iron lid that’s locking in all the moisture is also locking out all of the charcoal grill flavor. Might as well save time and effort and cook it in the oven… or leave the lid slightly off on the grill.
That’s what I was wondering. There’s no way any smoky flavor got inside the pot, through the banana leaves into the meat.
Came to comments to ask the same question. I’d assume that the lid would have to be slightly askew to allow any charcoal aromas into the pot. Otherwise, moot point in cooking method. I’m ready to try this!
Drama? You, Rick? Bahaha
I noticed that your food safety gloves match the Ukrainian flag. Regardless of whether or not it was on purpose, LOVE!!
His gloves were green and blue. The Ukrainian is yellow and blue
Gosh, i miss his blue nails so damn much. Also,fan- fucking-tastic recipe. I'm 87.6 percent sure I'm going to dig a pibil.
Secret Ingredient: wut?!
Edit: yeah it's not in any of the recipes, nor in CC, so I am at a loss... mass of red veggie matter, so not the spice mix, so...?
TikTok has ruined me. I read "citrusy" as "citr-ussy," as in, "He put his whole citr-ussy into that"
What's up with this fixation of calling it "THE Yucatan"?? It's just Yucatán.
So this recipe channel is made up of different cooks.