Free from every allergen we track. May also contain sulphites.
Pork with an achiote and citrus marinade, oven-roasted in banana leaves, served with pickled red onion and tortillas.
45 minPrep
3hCook
3h 45mTotal
10Serves
Pibil-style pork
by · Medium
Omnivore
High fibre
Source of vitamin B9
High in vitamin C
Free from every allergen we track. May also contain sulphites.
Pork with an achiote and citrus marinade, oven-roasted in banana leaves, served with pickled red onion and tortillas.
45 minPrep
3hCook
3h 45mTotal
10Serves
Nutrition
Per serving · 0.2 kg
87.3kcal365 kJ
Protein1.73 g3%
Carbohydrate13.9 g5%
Net carbs †11 g
Sugars10.7 g12%
Fibre2.91 g
Fat2.83 g4%
Saturates1.01 g5%
Salt †5.36 g89%
Calculated from 71% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Mixing bowl
Oven
Steak knife
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Prepare the marinade by mixing all of its ingredients, including the soaking water from the rehydrated ancho chilies.
2
Bake the pork wrapped in banana leaves in the oven at 200 °C for 1 hour per kilogram.
3
Prepare the pickled onion with the red onion, limes, oranges, apple cider vinegar, and salt.
4
Serve with corn tortillas.
Notes
To be added (not found in the catalog): 1.5 kg of pork ribs, 1.5 kg of pork neck, 2 rehydrated ancho chiles, 1.5 tablespoons black pepper, plantain leaves, and cornmeal for the tortillas.
The tablespoons have been roughly converted to grams; the original amount is listed in each note.
Before you start
You'll need
Mixing bowl
Oven
Steak knife
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Prepare the marinade by mixing all of its ingredients, including the soaking water from the rehydrated ancho chilies.
2
Bake the pork wrapped in banana leaves in the oven at 200 °C for 1 hour per kilogram.
3
Prepare the pickled onion with the red onion, limes, oranges, apple cider vinegar, and salt.
4
Serve with corn tortillas.
Notes
To be added (not found in the catalog): 1.5 kg of pork ribs, 1.5 kg of pork neck, 2 rehydrated ancho chiles, 1.5 tablespoons black pepper, plantain leaves, and cornmeal for the tortillas.
The tablespoons have been roughly converted to grams; the original amount is listed in each note.
Nutrition
Per serving · 0.2 kg
87.3kcal365 kJ
Protein1.73 g3%
Carbohydrate13.9 g5%
Net carbs †11 g
Sugars10.7 g12%
Fibre2.91 g
Fat2.83 g4%
Saturates1.01 g5%
Salt †5.36 g89%
Calculated from 71% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.