Name: Chiapas-Style Roast Pork (Cochito Chiapaneco)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: ¼ cup red wine vinegar or cider vinegar; 1½ teaspoons salt, or to taste; Vegetable oil or lard; 2½ pounds boneless pork butt; 1 chunk fresh ginger (about 1 inch), peeled and coarsely chopped; 1½ teaspoons sugar; 1 teaspoon salt, or to taste; 1½ teaspoons ground allspice; 1½ teaspoons sweet paprika; ½ cup dry sherry; 1 large sprig fresh Mexican oregano or ½ teaspoon dried; 5 garlic cloves, coarsely chopped; 3 ancho chiles, tops removed and seeded; 1 small sprig fresh thyme or ¼ teaspoon dried; 1½ teaspoons freshly ground black pepper; 1 medium-size onion, coarsely chopped (about 1 cup)

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This is one of my favorite pork dishes. It is sublime when made with suckling pig, because it has only a thin layer of meat that is quickly penetrated by the marinade. But a roasting cut of pork, such as Boston butt, is more practical for most people.

Ingredients

2½ pounds boneless pork butt
Vegetable oil or lard
1½ teaspoons salt

Method

Rub the meat all over with a few tablespoons of oil. Pierce at close intervals with the tip of a small, sharp knife. Rub thoroughly on all sides with the salt and pepper, rubbing them well into the incisions.

To prepare the marinade, place the ancho chiles in a bowl, cover with boiling water, and let soak until softened, about 10 minutes. Drain the chiles. Working in batches if necessar

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