Pork Pibil is a beautiful dish and one to inaugurate this blog. This Mayan dish comes from the Yucatan Peninsula where pork was marinated in bitter seville orange juice, annatto seeds and various spices. Then wrapped in a banana leaf and slow roasted by burying it in a covered pit that had a fire at the bottom of it. I have never used the pit method myself. Let me know if you try it. I happened across this as a day chef working for a Chilean woman who owned her own restaurant. She had a list of people she personally called, when this dish was a special for the evening.

Serve it with pan roasted plantains and mango salsa. For the Pork Pibil recipe look under Recipes Meats.

Note: While I was making this I often thought of watching Once Upon a Time in Mexico for the character Agent Sands was obsessed with Pork Pibil and makes several references to it. However, I thought that cooking to such an action-packed and violent movie might leave a bad taste in my mouth. I mean this literally as cooking reflects the energy you put into it. Think of the love, passion and beauty with which it will fill your guests.

Bon Appetit

Advertisement