Cochinita Pibil

I'm a huge fan of Mexican food, citrus, pork, and easy meals. Every couple of weeks I'm buying a pork shoulder roast and doing it up Mexican style in the slow cooker with a lot of the same flavors found in a traditional cochinita pibil. It's easy to throw together, very little clean up, super delicious and it leaves you with some awesome broth leftover that's a great liquid for making rice or masa with.

Traditional cochinita pibil calls for slow roasting the marinated meat in a banana leaf but I add a couple of peppers to zip it up a bit and do it in the slow cooker lined in banana leaf. So it comes pretty close to the real deal and it's definitely good enough that you won't care about any differences.

Pork shoulder roasts, or butt roasts, come in a couple of different preparations.  The least processed is the bone-in, skin-on roast and the most processed is the boneless, skinless pack. I prefer using the bone-in roasts because that bone imparts some awesome flavor during this slow cooking process. If your roast comes with skin on, remove the skin. I find it easiest to start at a corner and once you get a little flap up, it's pretty easy to just pull that tab up and run the knife edge along the bottom side of the skin. Careful not to hack the actual meat up too badly and make sure not to trim all the fat off during this process. That fat layer between the skin and meat is what's going to give that awesome, rich pork flavor to the roast.

Now, banana leaves. You may live in an area where there are no banana leaves available. I pity you. I happen to live in California where banana leaves can be purchased at the local supermarket and many folks have them growing in their yards and pay nothing. If you can't get banana leaves, or just don't want to use them, don't worry. This pork is awesome even without banana leaf. However, the leaves do impart that amazing, vegital sweetness that goes well with pork. In fact, it goes SO well with pork that Hawaiians flavor their Kahlua pork with sea salt and banana leaf and smoke. Nothing else. So if you have the means to use banana leaf, I encourage you to try it. And if you end up with a ton left over, like I did, you can vacuum freeze it and it lasts a good long time. So you can bust it out of the freezer next time you need some tamale wrappers!

I was feeling a SoCal vibe while making this so I was jamming to some Sublime. Some punk rock Sublime. Paddle Out.



Cochinita Pibil
Prep time: 1 day
Cook time: 12-14 hours
Difficulty: easy
Serves: loads of people

• 10-12 lb pork shoulder roast (bone in is preferred)
• 10 cloves garlic, pealed
• 1 habanero pepper (deseeded)
• 5 puya peppers (deseeded)
• 2 limes (juice of both, zest of one)
• 2 oranges (juice and zest of both)
• 1 tsp whole cloves (about 8)
• 1 tbsp whole peppercorns
• 1 tbsp Mexican oregano
• 1 tsp whole cumin seed (1 1/2 tsp ground can be substituted) 
• 2 tsp ground coriander
• 1 six inch stick canela (1 tsp ground cinnamon can be substituted)
• 3 tbsp ground annatto seeds (can be omitted but will change flavor and color)
• 2 tbsp salt
• 2 tsp grated piloncillo (dark brown sugar can be substituted)
• 1 large banana leaf 
• 2 cups water

First thing we're going to do is make the marinade that is going to season this dish. In a blender combine the garlic, habanero and puya peppers, juice from both of the limes, the zest of one of the limes, the juice and zest of both oranges, the cloves, peppercorns, Mexican oregano, cumin seed, coriander, canela stick, ground annatto seed, salt and piloncillo. Blend thoroughly on the highest setting, until the mixture is as smooth as possible.

Place the pork roast in a marinating container or bag and thoroughly coat with the marinade. Let marinate in the fridge over night.

If using banana leaves, cut into six inch strips and line the bottom and sides of the slow cooker with the leaves, covering the entire surface. Place the pork roast in the slow cooker and cover with strips of banana leaf, folding and overhanging leaves into the center of the slow cooker. Add the two cups of water. Cover and cook.

Cook the roast on the low setting for twelve to fourteen hours, or until pork is fall apart tender. Reserve the liquid when removing the pork as you will want to add some back to the shredded meat to achieve the desired moistness. Also, any left over broth is great to make rice or quinoa with or to use for making tamale masa. P.S. After you make tamale masa with that delicious broth, fill them with that awesome pork!

This pork makes an excellent taco filling, or enchilada filling, or tamale filling, or whatever. Make pulled pork sandwiches out of it, or fry it up with some eggs. Taquitos. Just sayin.

Asian Meatballs with Citrus Sauce and Quinoa Cabbage Salad

I was craving Asian-anything the other night - I didn't care if it was Chinese or Thai or Vietnamese or what.  I think I kind of drew from a lot of different Asian cooking influences when I made these meatballs and they came out so bomb!  They remind me a little of the filling you get in pot stickers, and are, in fact, very similar to our pot sticker recipe, found here.  Lots of veggies in these suckers!  In fact as I was chopping all the veggies up and throwing them in the bowl for pics, Justin asked where the meat was?  He didn't see that it was in the bottom of the mixing bowl... just covered with a ton of vegetables.
 

The citrus sauce was Justin's idea.  I was just going to do a wine sauce, but we had some oranges and lemons on hand and I really liked the idea of the bright citrus flavour to go with the meatballs.  Way tasty!  And all served with a cold quinoa and Napa cabbage salad... because you're going to have enough cabbage for both the meatballs and the salad!  Might as well use it all up!  ( actually only used 1/2 the Napa cabbage and sauted up the other 1/2 with the rest of the red onion the next night!)  But the quinoa and cabbage salad was a great contrast - I liked the crunch and lightness of the raw cabbage, cucumber and onion in the salad to go with the meatballs and sauce.  It all came together really well and satisfied that Asian food craving!

We'll be headed to a DS-13 show next weekend, so let's listen to a little Swedish hardcore with, "I Don't Wanna Be A Skinhead".  Neither do I, dude.  Neither do I.  -jen

ASIAN MEATBALLS

Napa Cabbage

Prep Time:  about 25 minutes
Cook Time:  30-40 minutes
Difficulty:  Medium
Makes: 60 meatballs

Meatball Ingredients:

• 1 pound ground pork
• 1 pound ground turkey
• 2 cups finely chopped Napa cabbage
• 1 cup finely diced carrots (3 medium)
• 3/4 cup finely diced celery (2 medium)
• 1 cup finely diced green onions (1 bunch)
• 1 cup finely diced Anaheim or bell peppers (2 medium)
• 2 tablespoons minced garlic
• 1 cup chopped fresh herbs (I used 3/4c cilantro, 1/4c basil, 1/4c mint)
• 3 teaspoons minced ginger
• 2 tablespoons crushed red pepper flakes (1 tbsp for less spicy - 2 tbsp just has a small kick)
• 3 tablespoons soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons Chinese mustard
• 2 eggs, lightly whisked
• 1 cup panko bread crumbs
• canola oil for frying

In a large bowl, combine all ingredients EXCEPT the canola oil and mix until combined.  If you have a food processor, I recommend throwing all the veggies into that to get them super-fine diced.  While it's not necessary, the meatball will hold together better the finer the veggies are chopped. 

Pre-heat oven to 350 degrees F.

Form 1.5 tablespoons of mixture into balls.  In a large skillet, add enough oil to cover the bottom and heat to medium-high.  Brown in batches.  Space balls evenly in pan so that they're not touching.  I only browned tops and bottoms.  Remove browned meatballs and set on a paper towel to remove excess grease.  Once all meatballs are browned, arrange on baking sheet.  (Don't rinse out that skillet!)  Bake at 350 degrees F for 20-25 minutes or until an internal temperature of 165 degrees is reached.


 
Citrus Sauce Ingredients:

• 1/2 cup diced red onion
• 2 tablespoons minced garlic
• juice of 1 orange
• juice of 1 lemon
• 1/2 cup dry white wine
• 2 cups chicken broth (you'll want 3 cups total of juice, wine and broth)
• 3 tablespoons soy sauce
• zest of 1 orange
• zest of 1 lemon
• 2 tablespoons cornstarch (and 2 tbsp water)
• salt and pepper
• 1/4 cup chopped fresh herbs (used the same ones as in meatballs: cilantro, basil, mint)

In the skillet that you browned the meatballs, you'll want about 2 tablespoons of oil over medium-high heat.  My pork was lean, so I had to add oil to the pan - if you got higher-fat pork, you may have enough oil in the pan remaining or you may even have to remove some.  Saute onions until translucent and tender.  Add garlic and saute for another minute.  Add your 3 cups combined of citrus juice, wine and broth to the skillet as well as the soy sauce and the citrus zest, making sure you scrape those browned bits off the bottom of the skillet.  Bring to a boil and let reduce for about 5 minutes.  In a separate bowl combine 2 tablespoons of cornstarch and 2 tablespoons water to make a slurry.  Whisk this in to the sauce until sauce thickens.  Remove from heat and taste.  Add salt and pepper as needed and stir in fresh herbs.  Serve over Asian Meatballs with Quinoa Salad (see recipe below).

QUINOA CABBAGE SALAD

Cook Time:  20 minutes
Rest Time:  20 minutes
Difficulty:  Easy
Makes: about 5 cups

• 1 cup uncooked quinoa
• 1 and 1/4 cup chicken broth
• 2 cups Napa cabbage, chopped
• 1 cucumber, seeds removed and diced
• 1/3 cup red onion, diced 

In a large sauce pan, over medium-high heat, add quinoa and cook about 2 minutes to toast - you'll see the quinoa start to turn a darker, golden brown and you'll smell that nutty, toasty deliciousness.  Stir in chicken broth.  Bring to a boil, than cover, lower heat, and simmer for a total of 18 minutes, stirring half-way through.  After 18 minutes, turn off heat and let rest with lid on for another 10 minutes.  Uncover and fluff with a fork.  Transfer to a large serving bowl and let cool another 10 minutes.  Stir in Napa cabbage, diced cucumber and diced onion.  Serve at room temp or chilled.

Citrus Braised Rabbit

Many years ago, when I was in South America (the duty free zone of Panama City, Panama if you want me to get specific), I encountered two boys selling one of the best meals I've ever had in my life from a street cart on the side of the road.  The older brother was approx 13 or so and his younger brother was about 10.  On their cart they had a flat top griddle where the older brother fried up bits of chicken, onion, and cilantro that were all marinated in a delicious citrus marinade and served up in a half pita.  His little bro sat beside him squeezing oranges into fresh juice for the marinade but also as a beverage to accompany the dish.  The price of this meal was $2.  My friend and I ate two straight off and after a couple hours of shopping and wandering we decided to go back and get more before leaving because they were just that damn good!  I think I had 4 or 5 pitas and a couple glasses of OJ that day.  Delicious!

This is my attempt at recreating the flavors that the marinade brought to the poultry.  I decided to use rabbit instead of chicken partly because I had rabbit in the freezer but also because why not post a rabbit recipe in honor of Easter?  Stupid bunny always leaving damn eggs all over the place!  I'll fix him!  Anyway, this marinade would work perfectly with chicken or pork so feel free to substitute if you feel squeamish eating Thumper.

Since I can't go too long without listening to them I decided to compliment this meal with some Pixies.  More specifically, Debaser.  It's a classic from my childhood and one that never fails to get my blood going! - justin

Citrus Braised Rabbit
Time: 8 hr marinade, 1 hr cook time
Difficulty: Medium
Serves: 6

• 1 whole skinned rabbit, 2-3 lbs, cut into 6 pieces
• 3/4 cup fresh squeezed orange juice, approx 2 large oranges
• 2 tbsp orange zest
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 1 tbsp fresh chopped basil
• 3 tbsp white balsamic vinegar (you can sub white wine vinegar if you don't have white balsamic)
• 3 tbsp minced shallots
• 1 tsp celery seeds
• 1 tsp ground coriander
• 2 tbsp extra virgin olive oil
• 1 cup chicken or vegetable broth
• 1 tbsp cornstarch
• 1 tbsp water

Place your rabbit in a large ziplock freezer bag for marinating, or bowl if you prefer.  Combine orange juice, zest, salt, black pepper, basil, white balsamic vinegar, shallots, celery seed, and coriander and place in marinating vessel with rabbit.  Allow to marinate 6-8 hours.

Preheat oven to 400 degrees.

Bring oven safe skillet to temp over burner on medium flame and add the olive oil.  Remove rabbit from marinade, reserving the liquid, and brown in skillet, approx 7-10 minutes per side.  After rabbit is browned, add reserved marinade and broth to skillet and bring to a simmer, approx 2-3 minutes.  Place the skillet in the oven, uncovered, for 30 minutes.

Remove from the oven and transfer rabbit to a plate.  Dissolve cornstarch in the water.  Simmer the liquid in the skillet over medium burner and add the cornstarch slurry.  Stir with whisk until sauce thickens.  Drizzle sauce over rabbit to serve.