Cochinita Pibil
Singapore-style Cochinita Pibil: achiote-marinated pork shoulder slow-roasted in banana leaves for tender, shredded Yucatán flavours with a local twist.
About this dish
Cochinita Pibil is a slow-roasted pork from Mexico’s Yucatán Peninsula that lands beautifully on Singapore dinner tables when you want something flavourful for family-style makan or a neighbourhood potluck. In a Singapore home this becomes a weekend project — marinate the pork the night before, roast it low and slow, then shred for tacos, rice bowls or even kopi-shop-style sandwiches. You’ll spot similar slow-cooked comfort vibes at hawker centres and zi char stalls where cooks coax maximum flavour from humble cuts.
The profile is bright, tangy and slightly smoky: achiote (annatto) gives a red-orange colour and earthy note, bitter orange (or orange-lime substitute) adds citrus tang, and pickled red onions bring sharp contrast. Wrapping the pork in banana leaves keeps it moist and adds a floral aroma — perfect for those who love hawker-centre smells but want a fiesta at home. This recipe includes clear oven and slow-cooker options for Singapore kitchens, with local ingredient swaps and serving ideas that suit kopitiam breakfasts, late-night supper or a CNY/Deepavali potluck twist.
Texture-wise the pork should be fall-apart tender and easy to shred; finish by reducing the braising liquid into a glossy salsa that coats the meat. Serve with warm corn tortillas, steamed jasmine rice, or even mantou — and don’t forget the pickled onions, lime and an optional drizzle of sambal for a Singapore-style kick. Whether you’re feeding guests in a Tiong Bahru flat or bringing a tray to an HDB block party, this Cochinita Pibil travels and keeps well for next-day lunchboxes.
Ingredients
- 1.6 kg pork shoulder, bone-in or boneless, trimmed of excess fat
- 80 g achiote (annatto) paste (available at Cold Storage, Mustafa or specialty importers)
- 200 ml fresh bitter orange juice or substitute: 150 ml orange juice + 50 ml lime juice + 1 tbsp white vinegar
- 100 ml chicken stock or water
- 4 garlic cloves, crushed
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil or neutral oil
- 2 bay leaves
- 4 banana leaves (or aluminum foil if unavailable), cleaned and warmed briefly over gas to become pliable
- 2 medium red onions, thinly sliced for pickling
- 120 ml white vinegar (for pickling)
- 2 tbsp caster sugar (for pickling)
- 1 tsp salt (for pickling)
- 1 small habanero or 2 bird's eye chillies, sliced (optional for heat)
- Handful fresh coriander (cilantro) leaves for garnish
- 2 limes, cut into wedges
- 12 small corn tortillas or 6 large flour tortillas, warmed (or mantou/bao for a Singapore twist)
- Optional: 1 tbsp sambal oelek or sambal belacan to serve for extra heat
Step-by-Step Method
- Make the marinade: in a blender or bowl, combine achiote paste, bitter orange juice (or orange+lime+vinegar substitute), crushed garlic, vegetable oil, salt and pepper; blend until smooth and well combined.
- Score the pork shoulder skin lightly and rub the achiote marinade all over the pork, massaging it into any crevices. For best flavour, cover and refrigerate to marinate overnight or at least 6 hours.
- Preheat the oven to 150°C (fan 140°C). If using a slow cooker, set to low and cook 6–8 hours later in the steps below.
- Prepare the banana leaves: wipe and warm them briefly over a gas flame or hot pan so they are flexible. Lay 2–3 leaves in a roasting tray to form a parcel large enough to wrap the pork.
- Place the marinated pork on the banana leaves, add bay leaves and pour 100 ml chicken stock around (not over) the pork. Wrap tightly in the banana leaves and then seal with foil to make a steam-tight parcel.
- Oven method: roast the parcel on a tray at 150°C for 3.5–4 hours until the pork is fall-apart tender (internal temp ~95°C or when a fork slides in easily). Slow cooker: put the wrapped pork into the slow cooker and cook on low for 6–8 hours until shreddable.
- When cooked, remove the pork from the oven/slow cooker and let rest, still wrapped, for 15 minutes. Reserve the cooking juices; skim fat and spoon off a few tablespoons for a finishing sauce.
- Shred the pork using two forks into large strands. Toss with a few spoonfuls of the reduced cooking juices to keep it moist and glossy; if you like more sauce, simmer the juices briefly to concentrate the flavours and adjust salt.
- Quick-pickle the onions: combine white vinegar, caster sugar and 1 tsp salt in a bowl, stir until dissolved, add sliced red onions (and sliced chillies if using), let sit for 20–30 minutes or refrigerate for an hour for brighter flavour.
- Taste and adjust: check seasoning — if it needs more tang add a squeeze of lime, for sweetness a pinch of sugar. If you want Singapore-style heat, mix in a spoonful of sambal and try it like a zi char stall would do.
- Serve warm: pile shredded Cochinita Pibil on warmed corn tortillas or steamed rice, top with pickled onions, coriander and lime wedges. For a local twist, serve in mantou or as a sandwich for kopitiam-style convenience.
- Leftovers: cool and refrigerate in an airtight container up to 3 days; reheat gently in a pan with a splash of stock or in the oven wrapped in foil to retain moisture.
Tips & Serving Ideas
- If you can't find achiote paste at neighbourhood supermarkets, check Mustafa Centre, Cold Storage or online specialty Mexican stores; you can also make a quick substitute with paprika + turmeric + annatto oil.
- Bitter orange is traditional; for a Singapore-friendly substitute, mix fresh orange juice with lime and a splash of white vinegar to mimic the tangy profile.
- Banana leaves add aroma but if unavailable wrap tightly in heavy-duty foil; warm leaves over the stove to make them pliable and avoid tearing.
- For a hands-off option, use a slow cooker: cook on low for 6–8 hours until shreddable — great for feeding a crowd in an HDB block party.
- Adjust heat to taste: add sambal belacan or sliced bird's eye chillies for a Singapore-style chilli kick, or leave it out for family-friendly spice levels.
- To get a glossy finish, briefly simmer reserved cooking juices until slightly reduced and toss the shredded pork in this sauce before serving.
- Leftovers make brilliant next-day makan: use in fried rice, sandwiches, or as a topping for nasi lemak-style bowls.
- When reheating, add a splash of stock and cover to keep pork moist — reheating in a wok over medium-low heat preserves texture and gives a hint of wok char.
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