As written in "Hot Talk" I decided yesterday to cook Puerco pibil. But then I was able to buy all ingredients but one! I couldn't get hold of annatto-seeds! I decided to cook the dish anyway. But since annatto misses I don't call it puerco pibil. I ordered 500g of annatto seeds in the web and will follow the original recipe later, maybe next weekend.
In spite of my failure I mixed a marinade. I used 2 tsps. of cumin seeds, 1 Tbsp. of black peppercorns, 9 allspice berries and ½ tsp. whole cloves, powdered them in the Magic Bullet. Cos' there was only one other chilihead in the crowd I replaced the two habanero chiles with one tsp. of lemon drop powder. I mixed 1 cup of orange juice, half a cup of lemon juice, half a cup of white vinegar and about 60 ml of tequila. The next step was to blend the powder with 2 Tbsps. of salt and 8 cloves of garlic. I mixed all that to a nice acidic liquid. I cut seven pounds of pork neck into pieces of 2 by 2 inches and put them in a bowl with the marinade. The meat marinaded overnight.
Today I put the meat into a coated aluminium pan, filled it up with the marinade and sealed it with aluminium foil. Into the oven the pan went with 165°C for four hours.
In spite of my failure I mixed a marinade. I used 2 tsps. of cumin seeds, 1 Tbsp. of black peppercorns, 9 allspice berries and ½ tsp. whole cloves, powdered them in the Magic Bullet. Cos' there was only one other chilihead in the crowd I replaced the two habanero chiles with one tsp. of lemon drop powder. I mixed 1 cup of orange juice, half a cup of lemon juice, half a cup of white vinegar and about 60 ml of tequila. The next step was to blend the powder with 2 Tbsps. of salt and 8 cloves of garlic. I mixed all that to a nice acidic liquid. I cut seven pounds of pork neck into pieces of 2 by 2 inches and put them in a bowl with the marinade. The meat marinaded overnight.
Today I put the meat into a coated aluminium pan, filled it up with the marinade and sealed it with aluminium foil. Into the oven the pan went with 165°C for four hours.
