Ingredients
1 kg pork (variety of pieces)
5 garlic cloves
1 orange (acid)
1 cup vinegar
50 g condimento de achiote*
1 side dish 1:xnipec
1 medium onion
4 medium tomatoes (red)
1 chile habanero (optional)
1/2 cup cilantro chopped
1 (optional)
1 garlic clove
1 tsp oregano
1 side dish 2:
3 medium red onions (or white)
1 cup vinegar
1 salt and peper
Directions
Mix the garlic, salt, and achiote condimento. Add orange juice and
vineagar. Use this mixture to cover the pork Cook in oven cover at
400 degrees until done. Add water if needed.
Side Dish 1 Xnipec: Cut the tomatoes into cubes, chop onions, and mix
with cilantro, chile habanero and garlic. Serve as a side dish.
Side Dish 2: Chop the onion and mix with vineagar, pepper and salt.
Prepare tacos and top with onion/vinegar mixture.
*The "Achiote condimento" do not have sustitution, you can find it in
Mexican stores, is one of the most popular mexican condiment.
Patricia Wriedt. Submitted By RUFUS@MELBPC.ORG.AU On SUN, 3 DEC 1995
130048 +1100
Servings: 4 servings
Cochinita Pibil (Orange Pork With Garlic) Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` back into history, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these old records were just basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into appetizers, main meal and desserts, something we still use today. Aspicius informs us how the ancient chefs were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens like bay, rue and parsley. Later, there are some interesting books published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the upper classes of the time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new tastes created an explosion in books on cooking, most of which still exist in academic collections. By the time we get to the 1900s, cooking books were greatly in demand as a result of increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Cochinita Pibil (Orange Pork With Garlic) recipe.
