Pork pibil

Method

• Step 1

  Heat a frying pan over a medium heat and add the cumin seeds, allspice and peppercorns.

• Step 2

  Toast for 2-3 minutes until fragrant. Tip into a mortar and grind to a powder with a pestle.

• Step 3

  Put the onion, garlic, achiote paste, scotch bonnet and 1 tsp sea salt into a food processor, along with the toasted spices, and whizz to a paste. Add the orange and lime juice and whizz again.

• Step 4

  Put the pork into a bowl, pour over the marinade, tear in the bay leaves, mix well and chill for at least 4 hours, but preferably overnight.

• Step 5

  Heat the oven to 170C/fan 150C/gas 3. Tip the pork and marinade into a large casserole, cover with a double layer of foil and a lid, and cook for 2 hours.

• Step 6

  Remove the lid and foil and cook for a further hour or until the meat is falling apart and the sauce has thickened.

• Step 7

  Toss the chilli, sliced red onion and red wine vinegar with a little salt and leave for 1 hour, tossing every now and again.

• Step 8

  Shred the pork into its sauce, and serve with rice or tortillas, pink onions and sprigs of coriander.

• Step 9

  To freeze, allow the shredded pork to cool completely, put portions into freezer bags and freeze.

• Step 10

  Defrost overnight in the fridge and reheat in a pan with a splash of water until piping hot.