PORK ROAST YUCATAN STYLE
This recipe comes from a Calfornia Rancho cookbook. You actually make a baker's clay to cook it in. The result is a very moist, flavorful meat--and very fun to "crack" out of the clay.
Provided by Zetty66
Categories Pork
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Using a food processor, grind all the meat seasoning ingredients into a paste. Rub the seasoning paste over the surface of the meat after pricking it with a fork.
- Wrap the meat in foil and let marinade while you prepare the clay.
- Combine the dry ingredients for the baker's clay.
- Add liquid in small amounts until dough holds together and can be gathered into a ball.
- Roll the dough out to a measure of 20 x 18 inches. Arrange roast in the center of dough and fold dough over the roast. Seal seams of the dough and place the roast on a baking pan lined with foil--seam side down.
- Roast the meat at 350-375 degrees for 2 1/2 hours (you may want to insert a thermometer to check for doneness).
- Remove from the oven and crack the clay in several places using a hammer.
- Peel off the foil and allow the roast to rest for 10 minutes before carving.
- Serve with tortillas, beans and salad.
Nutrition Facts : Calories 358.1, Fat 7.5, SaturatedFat 2.5, Cholesterol 85.7, Sodium 18115.6, Carbohydrate 35, Fiber 1.4, Sugar 0.6, Protein 34.8
YUCATAN STYLE PORK SHOULDER
Provided by Food Network
Categories main-dish
Time 6h15m
Yield 7 to 8 pounds pulled pork
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Combine the annatto seeds, vinegar, olive oil, oregano, coriander, cumin, black pepper, chiles and garlic in a food processor. Blend until smooth. Rub the paste all over the pork shoulder. Lay one banana leave in the bottom of a deep hotel pan, then place the rubbed pork on top. Add the orange and lime juices, then add the salt. Lay the remaining banana leaf over top. Cover with foil and cook in the oven for 5 to 6 hours.
- Remove the pork and allow to cool. Remove the fat and bone and shred the meat. Then serve while hot, it's ready to eat.
YUCATECAN-STYLE PORK
Steps:
- Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
- Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
- Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
- Toss pork with paste to coat well. Add onion and toss to combine.
- Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
- Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
- Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
- Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
- Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
- Discard foil and open banana leaves, then serve pork with salsa and tortillas.
YUCATAN PORK CHILE
Provided by Food Network
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat. Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently. Add the garlic and continue for 2 more minutes. Add the yucca, tomatillos, orange juice, beer and cumin. Bring to a boil. Turn the heat down to a simmer, add the pork, and cover. Stew the meat, stirring and skimming off fat occasionally for 2 hours. During the last 10 minutes of cooking, stir in the cilantro. The stew should be thick. Add water if it gets too dry. Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.
CHEF JOHN'S YUCATAN-STYLE GRILLED PORK
This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h23m
Yield 6
Number Of Ingredients 13
Steps:
- Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
- Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
- Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 12.1 g, Cholesterol 84.3 mg, Fat 9.9 g, Fiber 3.3 g, Protein 28.1 g, SaturatedFat 3 g, Sodium 1021.5 mg, Sugar 5.3 g
PORK CHOPS YUCATáN-STYLE
Provided by Steven Raichlen
Categories Pork Low Cal High Fiber Backyard BBQ Dinner Pork Chop Summer Grill Grill/Barbecue Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13 x 9 x 2-inch baking dish. Pour brine over. Cover and refrigerate 1 hour, turning occasionally.
- For charcoal grill:
- Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan. Drain wood chips; scatter wood chips evenly over coals. Return top grill rack to barbecue.
- For gas grill
- Remove top grill rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan on unlit portion of grill. Return top grill rack to barbecue.
- Grill onion quarters until browned (skin may burn), about 3 minutes per side. Cool and peel. Thinly slice and place in bowl. Add orange juice and lime juice. Season onion mixture to taste with salt. Mix in chopped cilantro.
- Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side. Transfer to plate; let rest 10 minutes.
- Arrange cabbage on platter. Top with pork, avocado, and radishes. Drain onion; scatter over pork and vegetables. Sprinkle chopped cilantro leaves over. Serve with warm corn tortillas.
More about "porkroastyucatanstyle recipes"
SLOW ROASTED PORK RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ARISTA: TUSCAN-STYLE ROAST PORK | VISIT TUSCANY
From visittuscany.com
7 YUCATAN FOODS THAT WILL BLOW YOUR MIND IN 2022
From islandlifemexico.com
YUCATAN PORK - TODAY
From today.com
TOP CANTONESE-STYLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
33 BEST YUCATAN FOODS & MAYAN DISHES IN MEXICO [2022]
From traveltomerida.com
- Cochinita Pibil | Most Popular Yucatan Food. The king of Yucatan foods, cochinita pibil is essentially Mayan BBQ! This beloved dish is made with marinated cochinita (suckling pig), that’s wrapped in banana leaves and slow-roasted underground in an oven called a pib — hence the “pibil” in cochinita pibil.
- Papadzules | Traditional Mayan Food. You may be wondering if there are any Yucatan vegetarian foods. In all honesty, there aren’t many, but for vegetarians traveling to Yucatan Mexico, you’ll definitely have to try the papadzules (pronounced pa-pawed-zool-es).
- Poc Chuc | Yucatan Foods: Main Plates. Poc chuc is a thin pork filet that’s only seasoned with naranja agria juice, then grilled. Though a seemingly simple dish, poc chuc let’s two of the central and most important Yucatan ingredients shine — pork and naranja agria (sour orange).
- Queso Relleno. Queso relleno, meaning “stuffed cheese,” is a more modern dish — and actually, heavily influenced by the European and Dutch expats who moved to the Yucatan.
- X’catic Relleno. Chili x’catic (pronounced ish-ka-teek) is a long, bright yellow chili pepper, similar to a banana pepper. It is a bit spicy, and used most often in crema de chili x’catic, a creamy dip you can find in most grocery stores.
- Lomitos de Valladolid. While Yucatan foods are regional, some are even more local to one specific city. Lomitos de Valladolid is one such dish, originating in the pueblo magico (magic town) of Valladolid, Mexico — an up-and-coming travel destination that’s considered one of the safest cities in Mexico.
- Castican (Pork Belly) As you have noticed by now, the main protein in Yucatan cuisine is pork. Castacan is a Yucatecan pork belly preparation, where the meat is slow cooked in its own lard, then baked to crispy perfection.
- Lechon. Lechon is slow roasted pork, popular in the Philippines and much of Latin America. While it’s not exactly an endemic Yucatan dish, it is one you can get everywhere in the Yucatan nowadays.
- Tzic de Venado (Salpicon) Salpicon de res is popular throughout Mexico. It is a shredded meat dish that’s often served cold, along with different veggies.
- Sopa de Lima | Yucatan Foods: Soups & Stews. Sopa de lima (lime soup) is a favorite among Yucatan Mexican foods. It is a simple chicken or turkey and vegetable soup, but the lima yucateca (Yucatecan lime) gives it a unique citrus flavor.
50+ TRADITIONAL CROATIAN FOOD IDEAS TO TRY ON YOUR NEXT VACAY
From chasingthedonkey.com
YUCATAN PORK TACOS RECIPE - OPRAH.COM
From oprah.com
YUCATAN PORK (COCHINITA PIBIL) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
10 CLASSIC ITALIAN PORK DISHES - THE SPRUCE EATS
From thespruceeats.com
TOP 10 TRADITIONAL TUSCAN FOODS - KISSFROMITALY | ITALY TOURS
From kissfromitaly.com
ROAST PORK WITH CHINESE VEGETABLES - THE WOKS OF LIFE
From thewoksoflife.com
15 TRADITIONAL RUSSIAN FOODS YOU MUST TRY - TRIPSAVVY
From tripsavvy.com
YUCATAN-STYLE SLOW-ROASTED PORK [VIDEO] - KITCHEN KONFIDENCE
From kitchenkonfidence.com
TOP 20 EGYPTIAN DISHES | TRADITIONAL EGYPTIAN FOOD | EGYPTIAN FOOD
From cleopatraegypttours.com
A LOCAL'S GUIDE TO YUCATAN FOOD YOU MUST TRY! — CHEF DENISE
From chefdenise.com
15 AUTHENTIC UKRAINIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
EVERYTHING YOU NEED TO KNOW ABOUT YUCATAN FOOD - THE WINGED …
From thewingedfork.com
YUCATAN PORK IN BANANA LEAVES - THE SPLENDID TABLE
From splendidtable.org
PUERTO RICAN FOOD: 24 OF THE BEST PUERTO RICAN DISHES
From thekitchencommunity.org
6 MOST POPULAR POLISH PORK DISHES - TASTEATLAS
From tasteatlas.com
TOP 10 FOODS OF CANCUN | BEST FOODS TO TRY IN CANCUN, MEXICO
From adequatetravel.com
35 POPULAR HAITIAN FOODS FOR YOU TO TRY - IZZYCOOKING
From izzycooking.com
15 FOODS TO TRY IN YUCATAN, MEXICO - ONLINE COOKING CLASSES
From happybellyfish.com
YUCATAN FOOD & MAYAN FOOD MEGA GUIDE: 50+ UNMISSABLE DISHES
From foodfuntravel.com
COCHINITA PIBIL | PULLED PORK YUCATAN STYLE | YES, MORE PLEASE!
From yes-moreplease.com
YUCATAN FOOD – DELICIOUSLY EARTHY, HOT AND SMOKY
From xyuandbeyond.com
4 MOST POPULAR YUCATHEQUE STREET FOODS - TASTEATLAS
From tasteatlas.com
RICK BAYLESSTANGY YUCATECAN GRILLED PORK WITH ROASTED ONIONS …
From rickbayless.com
12 TRADITIONAL UKRAINIAN DISHES YOU MUST TRY - CULTURE TRIP
From theculturetrip.com
CAJUN AND CREOLE RECIPES | ALLRECIPES
From allrecipes.com
23 TRADITIONAL CANADIAN FOODS YOU NEED TO TRY & WHERE …
From cansumer.ca
MENU - FAANGTHAI.COM
PORK ROAST YUCATAN STYLE - PLAIN.RECIPES
From plain.recipes
11 MUST-TRY DISHES OF MEXICO'S YUCATAN REGION - TRIPSAVVY
From tripsavvy.com
3 SIMPLE YUCATáN-STYLE CONDIMENTS TO SPICE UP TACO NIGHT
From seriouseats.com
YUCATAN-STYLE PORK RECIPE | REAL SIMPLE
From realsimple.com
PORCHETTA (SORT OF) - PORCHETTA-STYLE PORK SHOULDER ROAST
From youtube.com
10 DELECTABLE FOODS OF CAMEROON THAT YOU OUGHT TO HAVE
From flavorverse.com
YUCATAN FOOD: 35 SUMPTUOUS DISHES TO TRY IN MEXICO
From mexicotravelsecrets.com
TOP 25 CUBAN FOODS (TRADITIONAL CUBAN DISHES) - CHEF'S …
From chefspencil.com
15 BEST TRADITIONAL PUERTO RICAN DISHES | ROYAL CARIBBEAN …
From royalcaribbean.com
You'll also love