This week at SFFSeven, we’re talking about things to bring to a party. As it happens, I’m going to one tonight, for Austin SFF Writer Amanda Downum. So, what am I bringing? I’m making a cochinita pibil. It’s a slow cooked pork in an achiote marinade. It’s SO good.
Here’s how you make the achiote marinade:
achiote paste
8 cloves of garlic, chopped
1 cup of white vinegar
1 cup of orange juice
¼ cup of water
all spice (8 to 10 balls)
black pepper to taste
pinch of cumin
Blend all that into a thick marinade. Marinate pork, cut into one-inch chunks, with that good stuff overnight. Then slow cook it in a low temperature (the hardcore way is to wrap it in banana leaves), or in a sous vide. Meanwhile, also make pickled purple onions:
3 purple onions
vinegar
Salt
Pepper
Put a pot of water to boil. Slice the onions into thin slices and blanch in the boiling water for 3 minutes. Move to another container, cover with vinegar, and add salt and water to taste.
This makes for delicious tacos, or served with black beans and rice.