Photograph of the finished Lechón al horno yucateco

Mexico · Heo nướng lò xốt achiote Yucatán

Lechón al horno yucateco

4 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 4.4 lb
  • Photograph of Achiote spice Achiote spice 7.1 oz
  • Photograph of Orange Orange 8
  • Photograph of Banana leaves Banana leaves 24 leaves
  • Photograph of Garlic Garlic 4
  • Photograph of Shallots Shallots 2.4
  • Photograph of Dried oregano leaves Dried oregano leaves 1.1 oz
  • Photograph of Fennel seeds Fennel seeds 0.8 oz
  • Photograph of Coarse salt Coarse salt 2.1 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 2.8 oz

Method

  1. 1 Combine achiote spice with freshly squeezed orange juice, roasted garlic, and cumin seeds to make red recado sauce.
  2. 2 Squeeze the oranges and add a little lime juice to make them sour like Seville bitter oranges; that's the right acidity for Yucatán.
  3. 3 Make deep incisions in the meat, rub the sauce into each incision, and refrigerate for 12 hours.
  4. 4 Line a tray with banana leaves, then place the meat on top and wrap it tightly with the leaves.
  5. 5 Bake at 150 degrees for 3 hours in a foil-wrapped package until the meat is tender and falls apart.
  6. 6 Unwrap the leaves and bake at 240 degrees for 20 minutes until the meat is slightly browned, then shred and serve with pickled shallots.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 5: Incubate under high pressure for 55 minutes, then release the pressure naturally, and then bake at 240 degrees for 20 minutes.

Start cooking