The Pibil Problem
So... I ended up burning the sauce that was supposed to go in with the Puerco pibil.
Bummer, the sauce it stews/braises in is what makes it.
Anyways, the plan was to open the banana packet, pour the sauce in and let it finish cooking for about the last hour or so.
It didn't happen, and I threw together a fruity/spicy pineapple salsa with plenty of achiote and chile powder and added it after the cook.
It had a good kick to it, but perhaps it needed more, some Habanero perhaps.
Okay, so with further recipe inquiries I'm going to try the Puerco Pibil again soon.
This time without needing to cook a sauce, just blend the major ingredients and the sauce can cook in with the pork.
For this I'm gonna need to find bigger banana leaves to create a water tight cooking pot once wrapped, or perhaps set it in a CI skillet or dutch oven when I add the sauce.
The Pibil had much more banana leaf flavor then the Kalua, this due to the much heavier flavors of the pineapple and ginger.
I like the banana leaf flavor, it is unusual and exotic and yes it takes a little getting used to.
I've had it before in both of these dishes and in tamales.
But once the sauce is added in, that the flavor will be overpowered like in the Kalua.
So next time it'll go like this;
Boneless pork butt cut into large chunks.
Rub the pork with desired herbs/spices.
Wrap and truss in banana leaves.
Cook till about 165°.
Open top of packet, add the sauce, lard (bacon grease), herbs, onions loosely close and finish cooking till fork tender.
