This recipe was inspired by the traditional pibil-style barbecued pork, in which entire pigs are marinated in an achiote marinade and cooked in an underground pit lined with banana leaves. While you won’t need a pit or an entire pig, these pork skewers evoke the same smoky citrus flavor with much less time and effort. Note: You will need eight 6-inch wooden skewers for this recipe.

　　

Ingredients

serves 4

　　1 1/4 pounds pork loin or pork shoulder

　　1/2 cup Achiote Marinade (page 92)

　　1 onion, sliced

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　2 limes, cut into wedges

　　

Prepare the Pork

Step 1

Cut the pork into 1-inch cubes and thread about 3 pieces onto each skewer. Place the pork skewers in a large resealable plastic bag and pour in the marinade, making sure to evenly distribute the marinade over the pork. Seal the plastic bag and place the pork in the refrigerator for at least 30 minutes, or up to 24 hours.

　　

Reverse Braise the Pork

Step 2

This is a great, no-stress technique. Remove the pork skewers from the plastic bag and place them in a shallow saucepan large enough to hold the pork in one layer. Pour the marinade remaining in the bag over the pork and sprinkle the sliced onions, salt, and pepper over the skewers. Add enough water to the pan to barely cover the pork.

　　

Step 3

Bring the water to a boil, then decrease the heat to a simmer. Continue cooking, uncovered, until approximately half of the liquid has evaporated, about 35 minutes. Turn the skewers over and continue simmering, uncovered, until all of the water has evaporated, about 20 minutes. At this point, you want to make sure the onions are spread out and some are touching the bottom of the pan.

　　

Step 4

Once all of the liquid has evaporated, continue cooking for another 8 to 10 minutes, turning the skewers on all four sides to make sure the meat is nicely browned.

　　

Serve

Step 5

Place the skewers on a platter and serve with lime wedges.

　　

Techniques: Reverse Braising

Step 6

This technique, simmering meat in a liquid until it completely evaporates, then allowing the meat to brown in its juices, is used often in Mexican cooking. I have not been able to find a proper name for this cooking method, so I gave it one: reverse braise. Braising involves browning, then simmering; here it’s the reverse.

　　

COOKING NOTES

Step 7

INGREDIENTS

　　

Step 8

Pork

　　

Step 9

This method and marinade works well with various cuts of pork. I have tried it with both pork loin and pork shoulder with equal success. While the shoulder is incredibly flavorful and tender, it is fattier. If you want a leaner cut, you can go with the loin, which will not be as tender but will be equally flavorful.

　　

Step 10

TECHNIQUES

　　

Step 11

Reverse Braising

　　

Step 12

This technique, simmering meat in a liquid until it completely evaporates, then allowing the meat to brown in its juices, is used often in Mexican cooking. I have not been able to find a proper name for this cooking method, so I gave it one: reverse braise. Braising involves browning, then simmering; here it’s the reverse.

　　

Step 13

Infusing with Banana Leaves

　　

Step 14

If you have a banana leaf, take one and place it over the simmering skewers. The smoky flavor of the leaf will infuse into the pork, giving it a classic Mexican barbecue touch.

　　

Step 15

ADVANCE PREPARATION

　　

Step 16

The pork skewers can be assembled up to one day in advance and left to marinate. The cooked skewers can be held, covered, in a warm (250°F) oven for about 1 hour.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.