Whole Annatto seeds (yeah, I know. Did you see me say anywhere that these ingredients would be easily available?), Cumin seeds, Allspice berries, Cloves, and Peppercorns. If you're nice, I may give you the amounts, but it is a secret entrusted to me by a close friend. Grind them to a fine, fine powder. Think it's ground up? Go for another two minutes. Seriously.
To help clean out the grinder, throw some kosher salt into it after you've dumped out the spice blend. Grind it up, and add it to the mix.
You're also going to need a whole lot of garlic, and some hot peppers. I'm showing a pretty big serrano here, but this can actually take a habenero or two, if you like. Give them a rough chop.
Pork shoulder!
Ok, drag out your blender, and throw in the spices, peppers, the garlic, some white vinegar, some orange juice, lemon zest and juice, and some nam pla. I also tossed some smoked serrano powder in, just for kicks.
Oh, and some tequila.
Puree it until it's a consistent liquid, then dump it into a bowl with the pork. Let that sit overnight in the fridge, if possible.
If you have some banana leaves, line a pan with them. If not, use tin foil. Dump in the pork, and seal it up. Put it in a low oven for many hours (275 for 4, for example).
So, while that's cooking, let's work on this salad. We've got a bowl with shallots, segmented clementines, and fresh thinly sliced jalepenos. While you're at it, toast some walnuts.
Your dressing is made up of the celentine zest, orange juice, white wine vinegar, nam pla, and olive oil. Add to the bowl, and toss with some washed and torn arugala.
By this point, you should already have made some rice. Spoon the pibil over the rice, sprinkle some cilantro over top, and serve with the salad on the side.
No comments:
Post a Comment