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 quite feasible to trace the history of recipes back into ancient history, in truth as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that maybe, sadly, these early records were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into appetizers, main course and desserts, something that is very familiar to us today. Additionally, he informs us how the Roman cooks made use of a wide range of spices, including a few you will know like bay, mint and asafoetida. As we move on, there are some books which appeared in the 14th Century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are not about the indian curry that appears on menues today, but instead descriptions of the types of meals on the menus of the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including coriander, parsley, and rosemary. These new herbs and spices led to an increase in recipe books, some of which are kept safe in private collections. By the time we get to the 1900s, recipe publications are greatly in demand mostly as a result of higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Cochinita Pibil (Orange Pork With Garlic) recipe.
