Sunday 1 October 2017

Kankun Cochinita Pibil

Kankun Cochinita Pibil 
  • 1 jar Kankun Pibil sauce
  • 500g pork shoulder cut into bite size chunks
  • Small amount of crumbled feta cheese
  • Teaspoon of diced jalapeno
  • 2 radishes thinly sliced
  • Couple of dollops of sour cream
  • Teaspoon of finely diced coriander
  • ½ cup of orange juice
  • Lime slice to garnish
  • White rice

The day before you are going to cook the recipe, place the pork into a container, add the pibil sauce and mix thoroughly until the pork is fully coated then pace into the fridge to marinade until the next day.

Preheat the oven to 160 degrees.  Place the marinated pork into a small casserole dish with a lid and cook for 1 hour.  After an hour check the consistency of the pork, it might start to dry out at this stage, if it has, add a few splashes of the orange juice to loosen up the mix, give it a good stir and return to the oven for a further hour by which time the pork should be fully cooked, remove from the oven and set aside.

Cook the rice according to packet instructions and then top with the pork (which should be falling apart, if not shred it slightly with two forks).  Serve with the sliced radishes, jalapeno, feta and coriander and garnish with the lime.

Unlike the tinga sauce that I previously used which has a bit of bite to it, the pibil sauce has quite a sweet and earthy flavour, one of the reasons I added some jalapenos as I do like a kick with my Mexican dishes!  A great dish as we head into autumn as it’s getting chilly, this is a good Mexican comfort food to warm your cockles! Pibil sauce from Kankun Sauce

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