Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.

The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears. This was certainly an interesting way to meet my protein quota!

This is a clone recipe of a Blind Pig IPA for extract brewers.

I enjoy the cooking threads in this forum quite a bit, and I'm thinking of dedicating the next month of my own cooking to the pig. Since I know that I may not chronicle my experiences here, I do still seek suggestions, and thought maybe that this thread could become a useful compendium.

She gives a nice easy recipe for making pigs in a blanket.

Traditional recipes - mainly British - lovingly written with good photography. Recipes include fig, fennel and date chutney, pot-roasted pig's head, trotter terrine...