Pork Pibil to Spice Up Any Meal
Just in time to celebrate Cinco de
Mayo, Wahaca’s Thomasina Miers shares her signature, best-selling recipe of
this spicy Mexican staple
By Paul Levy in the Wall Street Journal
TV COOKING COMPETITIONS DON’T usually produce much of lasting significance, but when Thomasina Miers
won BBC’s “MasterChef” in 2005, she went on to heat up the food world with her
skillful and subtle use of Mexico’s best-known ingredient: chili.
Now as the chef/proprietor of Wahaca, a popular chain of Mexican
street-food restaurants in London, Ms. Miers feeds her piquant fare to over 3
million customers a year. She’s also educating them about the versatility of
Mexican cuisine. This year, her flagship restaurant in Covent Garden is hosting
a series of supper clubs that take customers on a culinary journey through the
country’s regions.
More
on Mexican Cuisine
The evenings feature menus from the
likes of Yucatán-based Roberto Solis
, one of Mexico’s best-known chefs and the man credited with introducing René Redzepi
to Mexican food, and Diego Hernández , the chef/co-owner of the buzz-making restaurant Corazon De Tierra
in north Baja California. “We are culminating our celebration of the Year of
Mexico with an enormous Day of the Dead festival on Nov. 7 in Tobacco Dock,” says
Ms. Miers.
A graduate of the Ballymaloe Cookery School in Ireland, Ms. Miers began her own culinary journey
through Mexico in 2003. “I lived in Mexico and traveled as much as I could to
learn about the food and regional differences and ingredients,” she says. “One
of the most revelatory dishes I ate was a tortilla made with fresh corn picked
that very day. It is unsurpassed when cooked on the flat metal grill called a comal,
filled with refried beans, then hot, juicy pork and sharp, bright red onions on
top. ”
In Yucatán, she discovered cochinita
pibil [http://en.wikipedia.org/wiki/Cochinita_pibil ] , a slow-cooked dish
that goes back to Mayan times. It’s now the best-selling recipe at Wahaca.
Here, she shares her recipe.
THOMASINA MIERS’S PORK PIBIL
Active Time: 30 minutes | Total
Time: 3-4 hours, plus overnight | Serves: 10
For the pork
1 tsp allspice berries
2 tsp freshly ground cumin seeds
½ tsp cloves
1 tsp peppercorns
100g achiote paste*
3 tbsp apple cider vinegar
1 medium onion, coarsely chopped
3 fat garlic cloves, coarsely chopped
Large bunch fresh oregano or 1 tsp dried oregano
3 fresh bay leaves
2 tbsp sea salt
3 tbsp olive oil
Juice of 6 oranges (about 450 mL)
2 kg neck of pork
1 habanero or Scotch bonnet chili, deseeded and finely chopped
50g butter
Corn tortillas
1 tsp allspice berries
2 tsp freshly ground cumin seeds
½ tsp cloves
1 tsp peppercorns
100g achiote paste*
3 tbsp apple cider vinegar
1 medium onion, coarsely chopped
3 fat garlic cloves, coarsely chopped
Large bunch fresh oregano or 1 tsp dried oregano
3 fresh bay leaves
2 tbsp sea salt
3 tbsp olive oil
Juice of 6 oranges (about 450 mL)
2 kg neck of pork
1 habanero or Scotch bonnet chili, deseeded and finely chopped
50g butter
Corn tortillas
For the pickled onions
2 red onions, thinly sliced
Juice of 2 limes
Juice of 1 orange
1 Scotch bonnet, very finely chopped
Sea salt and freshly ground black pepper
Fresh coriander, chopped
2 red onions, thinly sliced
Juice of 2 limes
Juice of 1 orange
1 Scotch bonnet, very finely chopped
Sea salt and freshly ground black pepper
Fresh coriander, chopped
1.
Prepare the marinade: In a dry frying plan, warm spices 1-2 minutes. Move to a
pestle and mortar, and grind to a fine powder. Place in a blender with achiote
[http://en.wikipedia.org/wiki/Bixa_orellana], vinegar, onion, garlic, oregano,
bay leaves, salt and olive oil, and pulse to break up the achiote. With the
motor running, slowly pour in orange juice until the mixture forms a smooth
paste.
2.
Marinate the pork: Place pork in a deep dish or stout, sealable plastic bag,
and pour about 2/3 of the mixture over the meat, making sure it’s thoroughly
coated. Refrigerate overnight. (Note: You can freeze the remaining marinade or
keep it fresh for a week in the fridge. Try it with something else, like
barbecued chicken.)
3.
Prepare the pork: Preheat the oven to 250°F (130°C). Transfer the pork and
marinade to a large casserole pot. Add chopped chili and butter, and place in
oven. Once it reaches a simmer, cover with foil and a tightfitting lid. Lower
the oven temperature to cook as slowly as possible, until the pork is soft and
falling apart, about 3-4 hours.
4.
Prepare the pickled onions: Cover onion slices with boiling water and soak for
10 seconds. Drain. Add lime and orange juices and chopped chili. Season well
and, using your hands, scrunch the chili in the marinade and leave to marinate
for several hours. (Be sure to scrub your hands meticulously, or you’ll suffer
the ferocious heat of the habaneros!)
5.
Serve chunks of pork in small, warmed corn tortillas, topped with lots of
sauce, piles of pickled onions and a scattering of coriander.
*Note: You can find achiote online
or at specialist shops
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