Puerco Pibil, so good
This weekend I got a hankering to make one of my favorite dishes, Puerco Pibil. It’s a delicious slow roasted pork dish from the Yucatan Peninsula. It features tangy flavors, and moderate heat from the habenero pepper. My recipe is pretty much the one that Robert Rodriguez outlines in his entertaining 10 Minute Cooking School video. This weekend, I made a big batch, about 15 lbs of it. It did this because the meat vendor I use, Cash’n'Carry, sells the pork butt in ~15 lb bags. $1.48/lb was a sweet deal.
I get all my spices from World Spice, located behind the Pike Place Market. They’re inexpensive and delicious, and can be shipped.
My recipe, as made this weekend:
- 15 lbs pork butt, cubed into ~2″ cubes (roughly, precision not important)
- Banana leaves (asian grocery! cheap!)
- 1/4 cup minced, de-veined, de-seeded habenero peppers (~16 habeneros)
- 1/2 cup coarsely chopped garlic
- 1 cup orange juice, freshly squeezed
- 2 cups lemon juice, freshly squeezed
- 1.5 cups white vinegar
- 3/8 cups delicious reposado tequila
- 8 oz annatto seeds, ground finely (measured as whole annatto)
- 1 oz cumin
- 1.5 oz black peppercorns
- 24 allspice berries
- 1.5 tsp cloves
Set aside the banana leaves and cubed pork.
Take the rest of the ingredients. Grind all the spices into dust, and combine with the garlic, habenero, juices, and vinegar. This is your annatto paste, and is what the pork will marinate in. In a large bowl, combine the pork with the annatto paste, mixing thoroughly. I have a large (6 qt) food bucket that I use for marinating the pork. Put the pork into a large container with a lid. Put this into the refrigerator for at least four hours. I try to marinate it overnight.
On cooking day, pre-heat the oven to 325F. Line a large pan with banana leaves, leaving enough overhanging banana leaf to allow you to fold it over. Fill the cavity with pork mix, making sure to put all the delicious marinade into the pan. Fold the banana leaves over this, and cover with more banana leaves, tightly packing it. Then cover with aluminum foil. Or not, but I do.
Bake at 325F for four hours. You will know it’s nearly done when your house smells delicious.
Enjoy on rice, or soft corn tortillas, or as tamale fill. There are tons of ways to enjoy this versatile dish.




So, I went to Norwescon, and I ended up attaching an umbrella to a Vivatar 285HV with rubber-bands, and holding it to get off-camera light that cast nice, soft light for portraits on the go. I was walking around the place with the umbrella and camera, and asking many beautiful people if I could take their pictures. Everyone I asked said yes. (This is a lead-in to a rant about the other asshole photographers there that were being rude pains in the ass, and giving the rest of us a negative reputation.)
Doing all this took several days. Currently, it’s unpainted. I intend to change that. I’m going to paint it black to match the rest of it, and probably coat the handle with clear enamel paint after that. But for now, it’s functional, and that’s great.
So, because I’m a fan of doing things myself, and building stuff, I took inspiration from 
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Last night, I made a soda can stove. Melissa has been reading about various people’s methods of cooking for the Pacific Crest Trail. We talked about the soda can stove, and I decided to make one. It’s pretty easily done, as long as one is careful to follow the building guide, and maintain strict tolerances during construction. That is, measure twice, cut once.